There’s no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature’s peak season by eating easy dinner salads all week.
Add protein. Protein transforms a boring side salad into a satisfying main course. Don’t overlook plant-based protein sources such as chickpeas, black beans, tempeh and tofu.
Toss in grains. A true main course borrows from all the food groups, grains included. Grains, such as bulgur and quinoa, pack another punch of protein, which will keep you from sneaking dessert or a midnight snack later.
Experiment with toppings and bases. Try crisp apples, nectarines, dried cranberries or grilled peaches for a change. Experiment with creamy goat cheese, avocado, fried Asian noodles or bacon. And ready-to-make cauliflower rice can make a hearty substitute for plain spinach.
Dress it up. Ditch bottled dressing and start making your own. One of most basic and versatile types of salad dressings to make is a vinaigrette – mix one part vinegar/acid to two to three parts oil.
