Oh my Salad!

I often hear from people that they are tired of eating salads when it comes to perceived healthy eating.  First of all, salads are usually not a healthy choice simply because store bought dressings have either bad oils or if it is a fat free dressing than it is full of sugars and industrialized ingredients that have no place being in your body.  Also- a salad without fat is not healthy either as your body needs those fats to get the most out of the vegetables.  I have an entire section of my fridge full of delicious things to add to a salad along with different good (raw whenever possible) cheese.  I keep kalamata olives, artichoke hearts, capers, roasted peppers, pepperoncinis, green peppercorns, and more.  I also constantly change up my dressings.  I recommend keeping different vinegars and herbs on hand for quick dresses with extra virgin olive oil along with unique mustards. Or I will make up some mayo (I recommend only making your own to avoid industrialized fats that are in all store bought mayonnaise) and use that with some sour cream and herbs to make a ranch dressing.  Be adventurous with your salads.  Cook some vegetables up and serve them over a bed of lettuce.  Add some warm cubed butternut squash to your salad with a warm balsamic dressing.  Add a diced shallot.  Add some crunch with home made sweet potato chips.  Add some anchovies or sardines. Try some feta cheese- but make sure it is true feta cheese from Greece and is made from sheep’s milk ( a percentage of goat’s milk is okay too).  Enjoy a greek salad made with REAL feta cheese (not our cow’s milk  dry version).  Add fruit and nuts to your salad.  Don’t let salads become just a obligatory dinner table staple that consists mostly of lettuce.  The true value of salads is in what we add to the lettuce and what we dress it with.  Even if you just switch to doing balsamic vinegar and extra virgin olive oil than your body will thank you. Throw out all store bought salad dressings that contain non traditional fats or industrialized ingredients.  Confused as to what that means?  Contact me to schedule a kitchen inventory and I will walk you through everything in your fridge and pantry!

Fig and Parmigiano-Reggiano Salad

Author Becky's Mindful Kitchen

Ingredients

  • Mix of greens
  • Sliced red pepper
  • Sliced red onion
  • Artichoke hearts
  • cherry tomatoes
  • capers
  • Sliced figs
  • shaved parmigiano reggiano
  • Champagne vinegar
  • Olive oil
  • unrefined sea salt
  • fresh black pepper
  • Walnuts or pecans are great in this salad too

Instructions

  • Mix, and season to taste!

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