Salad’s On!

Enjoy all the great produce of summer with these delicious and easy tricks for tasty salads. I have always been a salad girl. August is kinda my month to shine in the salad range. For some reason it’s typically the month out of the year that I really focus on trimming down. It may be that we usually eat down the pantry and freezer in July which makes for some strange and unbalanced meals. Or it’s that summer produce is available in abundance. Or it’s just that I want to lose some weight before I put on my winter coat. Oy!

Currently, I’m tracking what I eat and trying to be wiser in my choices. Salads are always a good choice for me because I tend to fill up on vegetables and healthy fats like olives, avocados, and nuts. If you’re wanting to get your salad on this month, consider these tips and tricks for tasty salads.

 

Serve a Salad Bar for a Cool Summer Supper - this is a great, no-cook supper that is super make-ahead. And yes, real men do eat salad, particularly if you throw in some beans, pasta, or cooked chicken. Basic Vinaigrette | Good Cheap Eats

Homemade Salad Dressings:

Caesar Salad

Classic Salad Recipes:

What’s YOUR favorite salad indulgence?

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Comments

  1. We did a salad bar last night! I was too tired from our trip to the zoo that I set up leftover steak, chicken (extra of both were cooked with salads in mind!), assorted veggies and lettuce, as well as toppings, dressings and crackers and let everyone have at it. It was gloriously simple, and filling and yummy. Perfect timing with your post!

  2. Stephanie M. says:

    Hi Jessica:

    I love salads too, particularly for lunch but I usually try to make a salad too almost every night with dinner but a different one from lunch. Just like you, this month I’m trying to watch my weight and shed 10 lbs. My husband is also trying to drop about that much weight. We are going on a cruise in early November so that’s our incentive. I started last Monday so every day since then I’ve eaten a salad for lunch. My husband does not eat one every day at lunch time because I don’t think he could handle that but every few days, I give him one. In his, I add things like you said, pasta, cheese and tuna or chicken. In mine, I omit the cheese. My usual lunch salad consists of romaine, cucumbers, red cabbage, carrots, tomatoes, olives, onions, tuna or chicken, and a hard- boiled egg with reduced calorie dressing. My husband has all that too except the olives and not too much tomato. Sometimes, I’ll make him a chef salad. On days where we don’t eat salads for lunch, I will make one like that for dinner, omitting the chicken or tuna. When we do have salads for lunch, I’ll make a different one for dinner like a cannellini bean salad with celery, red onion, salt, pepper, oil and vinegar or tomato salad with red onion, cucumbers, green pepper, basil, salt and pepper, oil and vinegar, or a cucumber salad with paper thin sliced cucumber, red onions, salt and pepper, oil and vinegar, Caesar salad, pasta salad, or an Italian salad with romaine, thinly sliced red onion rings, green and black olives, pepperoncini, salt, pepper, oregano, and oil and vinegar and lastly, spring mix greens with toasted pecan halves, oil and balsamic vinegar.

  3. My guys love salad, even without dressings so long as their are croutons. Romaine is our lettuce of choice. And right now our romaine heads are ready for picking fresh from the garden. I don’t need to add any meat or beans, but they enjoy some garlic bread with it. Romaine with fresh fruit, feta and nuts always makes a nice salad. But I realize with a nut allergy that isn’t possible.

  4. We eat salad several times a week. I usually make a mix of ice berg lettuce, romaine and fresh spinach for the greens. Veggies include carrots, celery, radishes, green peppers, cucumbers, tomatoes, and red onions. Toppings include homemade croutons, crumbled bacon and shredded cheese. I only add proteins such as eggs, nuts and meat if the salad is the entree. I never serve a salad entree if my husband is eating with us. My daughters also like to add dried fruit and sunflower seeds to the mix. Since everyone likes something different, I almost always serve it as a salad bar.

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