Spring is officially here and I’ve officially gained more winter weight than I care discuss. I am now officially in salad mode. I’m searching for more than iceberg but less than a cobb with full fat dressing and all the fixings.
Seriously, so many people believe that salad is the way to go for keeping the calories down and then they slather on the dressing and croutons (they’re small right, not sooooo many calories right??). The truth is that most of the dressings we use are full of fat and chemicals and lots and lots of preservatives. You’d be better served using an olive oil and vinegar or lemon juice with just a pinch of salt and pepper to dress the greens. As for the croutons, well, bread is bread and when you add in the fact they’re salted and seasoned and often fried well, better off sprinkling a few sunflower seeds or some chopped pecans for the crunch and flavor. As for adding meats and cheeses. Well, ok, sparingly and as an accompaniment not the main ingredient or you’ll defeat the purpose of the salad. The vegetables are supposed to be the main attraction.
The following recipes are all user friendly, simple to make and use fresh ingredients so have at them and skip the add ins. They only think you’ll miss is the calories.