Three Ways to Toss it Up

Salads always tend to get a bad reputation, often being called rabbit food, mixed up plants and other unflattering titles that serve as an injustice to something that I enjoy so much. In my humble opinion, there isn't a more perfect meal or side dish to whip up! Ever since I was little, I have been the salad queen. Always asking for seconds and never complaining about eating my vegetables, I have loved all leafy greens my entire life. In an Italian kitchen, salad is always eaten last in order to help aid digestion and top off the meal. I remember being most excited about this part of our family dinners every single night. As I have grown older and my taste buds have matured, I find myself being the most creative in the kitchen when it comes to mixing up a gorgeous salad. I always keep baby greens and arugula on hand and like to make it a challenge to see what I can pull out of the refrigerator and cabinets to make a winning masterpiece! Just because salads are often healthy, does not mean that they have to lack flavor, substance and personality. When I make a salad, I pick out the perfect sized bowl, cut up all of my ingredients to fill it and make the dressing right on the salad before I toss it up! (which is why you don't see any exact proportions below) Here are a few of our recent creations and a fall inspired favorite that always does the trick.

Mexican Chopped Salad

(Mexican inspired version of our favorite Greek Country Salad)

Vegetables (equal parts), chopped in large chunks:

Tomato

Cucumber

Red Onion

Avocado

1 clove garlic, minced

Cilantro

Salt & Pepper to taste

Cumin

Olive Oil

Lime Juice

Endive, Citrus & Arugula Salad

1 orange, cut in segments

1 grapefruit, cut in segments

1/2 cup black beans

1 head belgian endive

Baby arugula

Salt & Pepper

1 clove garlic, minced

Olive Oil

Pear Infused White Balsamic Vinegar

Apple, Walnut and Orange Citrus Baby Greens

Fuji apple, cut into thin slices

Toasted walnuts

Dried cherries or cranberries

Mixed Baby Greens

Salt & Pepper

1 clove garlic

Zest of one orange

Olive Oil

Apple Cider Vinegar