National salad month
May 17th, 2013
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Toss your hands in the air. May is National Salad Month!

Salads often get a bad rap for being too healthy or boring. While they might be the former, they definitely do not need to be the latter. Salads are actually a great way to use up leftovers and can make a balanced meal that will leave you feeling full and satisfied.

Like any meal, salads should be balanced. There should be different flavors, textures and colors. Nuts, berries, cheeses, and herbs can all help turn ‘rabbit food’ into a meal you’ll actually enjoy.

Here are some tips for shaking up the common salad:

– No offense to iceberg lettuce, but there are oh so many more options out there for a good salad. Arugula gives a nice peppery bite, kale and other greens are earthy, and baby spinach is so tender you’ll forget you’re eating a salad.

- Stick to the season. No good tomatoes around? Try using roasted butternut squash instead. A seasonal salad is packed with flavor.

- There’s room for protein too: chicken, steak, pork, tuna and tofu all go well dressed up with greens and make a salad a full meal.

- Keep the dressing separate until you’re ready to serve. Dressing the salad too early will leave you with limp greens.

- Same goes for overdressing. It’s much easier to add more than take away.

- Dressings don’t have to be complicated: a bit of olive oil and lemon juice shaken up together in a jar works perfectly. For added flavor try using a jam jar that’s empty but still got bits of jam (flavor) in it.

- If you’re taking a salad for lunch, put all the cut-up ingredients in the bottom of your container and your greens on top. This will help keep everything crisp.

- That extra bit of quinoa or brown rice? Toss a handful in your salad, it’ll help beef up the protein and fiber content. Same goes for roasted veggies.

- Even salads need seasoning – don’t forget about the salt and pepper.

- Toasted nuts add a nice bit of crunch to a salad. Add them in last as they’ll get soggy easily. Spiced pecans or roasted salted pistachios are a good place to start.

- Pick a cheese that packs a punch; herbed goat cheese, blue cheese or gorgonzola all come in crumble form these days and work well in salads.

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Filed under: Breakfast Buffet • Food Holidays • News • Salad


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soundoff (9 Responses)
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    July 22, 2013 at 2:33 am |
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    June 1, 2013 at 9:21 am |
  3. rs1201

    salads are perfect for the Summer!

    May 19, 2013 at 7:53 am |
  4. The Witty One

    I like my salads wrapped in bacon...just sayin'

    May 17, 2013 at 11:39 am |
  5. Jdizzle McHammerpants ♫♫

    Yay! Tossed salad!

    May 17, 2013 at 10:46 am |
    • Sir Biddle

      Nothing like a rusty trombone with your tossed salad.

      May 17, 2013 at 11:00 am |
      • Jdizzle McHammerpants ♫♫

        and a Turkish SnoCone

        May 17, 2013 at 12:31 pm |
        • Sir Biddle

          HA! Never heard that one before.

          May 17, 2013 at 12:40 pm |
  6. .

    Um, yeah I'm FIRST!

    May 17, 2013 at 10:33 am |
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