A new spin on salad

By Elliott

We often see salad as a first course or a meal supplement, but when eating late, not in the mood to cook, or looking for a light meal a salad, even a high volume salad, can do the trick. This may seem like common sense but we can't forget that a salad can be much more than just lettuce. I thought it would be interesting to assemble a list of salad ideas for avid salad eaters and novice saladsmen alike. Perhaps we can one day convince a certain family member of ours that salad is not only a healthy, necessary part of ones diet but a fun, easy to make, and delicious meal.


1) Variety is the spice of everything - Mixing pastas, rice grains, breakfast cereals, and lunch meats: old tricks. We can't forget to mix greens as well. The nutritional benefits of using various leafy vegetables (lettuces, spinach, arugula etc) are many, but its exciting and enriches the experience. Even iceberg's wet crunch can have its nutrient deficient place in a healthy salad.


2) Salad Toppings Part 1 (Fruits and Veggies) - Peppers (even hot ones), cucumbers, onions (red onions are great raw), olives (not just black), tomatoes of any kind (I prefer cherry tomatoes), carrots and beets work in small strips, artichoke hearts, and broccoli (raw or slightly cooked). One of my favorite additions is raw avocado. I like to smash it up a bit until its creamy and it eliminates the need for salad dressing; it easily turns a good salad into a satisfying meal. People often throw fresh oranges, apples, pears, plums, grapes and other fruits into salads, and the dried forms work as well.

3) Meat and Dairy - Bacon bits (real bacon bits), chicken, and left over steak are all great meat add ins for salad, but there is always the healthy alternative: fish! Fish is wonderful in salad: the light, fresh flavor mixes well with the other flavors. Here it is incredibly common to add a bit of high quality tuna (in olive oil, not water), left over bass or salmon, or any baked fish. Careful to remove the bones; try it cold too. Cheeses are wonderful, but if they don't have a strong flavor they are just extra fat. Feta is, in my opinion, the best option but a strong Parmesan also does the trick. A sliced hard boiled egg is good too.

4) Salad dressings - Here I am not of much help; I stick to the standard oil and vinegar. A trick is to have a very high quality olive oil and a strong vinegar, maybe apple vinegar or wine vinegar, that you use only for salads. You use such a small amount that the cost is worth it. Another trick is to put a table spoon of local honey in the oil and vinegar mix. It adds a great flavor and can help with allergies. Basil, Oregano, Garlic or Garlic powder, black pepper, and Parsley (all fresh or dried) are great ways to add flavor to the mixture and are wonderful sprinkled on top of the salad as well. I even put Tabasco in the mixture sometimes; I love the flavor against the sweetness of honey.

5) Others - Cold pasta, cold rice (one of my favorites), a boiled potato, nuts of any kind, and croutons are also very good. Help me out with your own ideas sisters! Comment away.

Of course not all of these options are good together.