5 Steps to Salads that Don’t Suck

25 Apr

Happy Hump Day Errbody! Anybody else ready for the weekend? Just me? Too soon?

Anyway, I hope everyone enjoyed our salad talk yesterday. As I mentioned, I was inspired by this post from The Everygirl to create a menu of dinners & lunches this week that revolved around my versatile friend, the salad.

Yesterday I talked about why salads aren’t just for dieters, and should be embraced by anyone who loves a filling & wholesome meal made up of real food and not overwhelmed by bread and carbtown.

If you did not quite buy it, have faith. I will make a salad believer out of you yet. Because today, I want to share 5 ways to make amazing, satisfying, non-diet, eat it & love it salads that frankly don’t suck the way you might sometimes envision salads do.

5 Steps to Salads that Don’t Suck

Beef up your greens. My mom used to always tell me “eating iceberg lettuce is the nutritional equivalent of eating rocks!!” I’m going to come out and say it: ditch the iceberg or even {gasp} romaine, and opt for more bang for your GREEN buck. Think spinach, kale, or a mix of greens.

Aim for a complete meal. Salad isn’t all about the veggie component. Protein is a must if a salad is going to pack the punch of a real meal, so don’t skip it. Also, strive for a serving of healthy fat (think nuts, avocado, olive oil!) Extra credit: small sprinkling of fresh or dried fruit. Extra extra credit: whole grains, like quinoa or barley.

Now that’s a salad.

Make your dressing at home. Won’t say anything else here. Just whip out your magic bullet, food processor or blender, and let them convince you. It’s just life changing.

Don’t mix wet with dry ahead of time. You want your greens to stay as crisp and fresh as possible, so to avoid mushbowl, wait to add in your dressing, fruit, and any other wet-like ingredients until meal time.

Eat out of a pretty bowl. Duh.

Loading up on a variety of textures will keep your tastebuds singing – add chopped walnuts or seeds for crunch, avocado or chickpeas for smoothness, light cheese for a little saltiness or some seasoned chicken for savory.

Alright, now that you guys have been cordially invited to the big leagues… let’s talk about the heavy hitter I whipped up for dinner last night (and am enjoying again for lunch today!)

Crab Cobb Salad with Lemon Basil Dressing

{Adapted from The Everygirl – Serves 2}

3 C. Spinach, chopped
6 oz. canned crabmeat (I prefer Trader Joe’s – no weird ingredients & packed in water)
1/2 C. lite shredded mozzarella
1 small avocado, chopped
1/2 C. red onion, chopped
3 slices turkey bacon, cooked & chopped into bite sized chunks
1/2 C. scallions, chopped

Dressing:
1/3 C. olive oil
1/4 C. fresh basil, chopped
1 clove garlic, minced
Juice from 1 lemon

Combine all salad ingredients.

Throw dressing ingredients in a bullet, blender or processor and liquefy. Toss into the salad.

Optional step: brush your teeth. That onion, while delicious, is not messing around. I can smell your breath from here.

I’m just here to be honest with you.

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4 Responses to “5 Steps to Salads that Don’t Suck”

  1. blair April 25, 2012 at 11:44 am #

    yum! i love a good salad – i’ve been on a kale kick lately. And love the everygirl ๐Ÿ™‚

    • Steph April 25, 2012 at 1:13 pm #

      Yum! Have you ever made crispy kale chips in the oven? to die for. I’ll have to make up a batch soon ๐Ÿ™‚

  2. Shari @ The Daily Dish April 26, 2012 at 3:43 pm #

    So glad you tried the salad and loved it! It’s one of my favorite combinations. I contributed this one + the strawberry salad. Both are delicious. Although really all 5 are great. ๐Ÿ™‚

    • Steph April 26, 2012 at 9:54 pm #

      I loved both Shari!!! Great work!

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