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Salads
Appears in
Published 2018
My kids and husband tease me that I eat like a rabbit, which is a bit of an exaggeration. But I admit that like many women I know, I do eat a lot of salads. I suppose it’s habit from years of watching what I eat, but mostly, I love to eat light and healthy.
Thankfully, gone are the days when a home-cooked meal had to consist of a protein, starch, and vegetable. I’ll often make salad-asa-meal, especially in the summertime, when I can’t bear to turn on the stove and we’re in the mood for something light. Other times, I’ll pair a salad with a hearty soup or serve it as a side dish in place of a vegetable. After all, there are only so many dishes a person can sanely prepare on a busy weeknight. The Celery, Toasted Walnut & Pecorino Salad and Creamy Wild Mushroom Soup make a satisfying winter meal. And the Middle Eastern Chopped Salad with Persian Kofta is a great summer supper combo.