Salads R US

I've been to "kilo" self-serve restaurants in Rio glad to see "less deep fried" and meatier choices in the buffet, but after a while I tired of what seemed like the same 6 salads, especially "salads" that are simply paper thin slices of raw salmon or cheese (?) or mayonnaise "surprises". When we lived back in Vancouver and my husband would come back from a business trip to Brazil, he always returned craving a salad. That's because I like to make salads and I think I'm pretty good at making them, if I can toot my own horn for a wee moment.

If you're salad-impaired or need a new idea, here is a sure-fire way to build and spruce up your salads.

Choose lots of

LEAF: Romaine, arugula, watercress, fresh herbs, cabbage, spinach, baby kale, spring mix, fennel etc...

then some

BROWN: almonds, sesame seeds, chia, cashews, pumpkin seeds, pistachios, pecans, hazelnuts, walnuts, pine nuts, chickpeas, beans, lentils, whole wheat pasta, wheat berry, cracked wheat, couscous, brown, red, or black rice, barley, wild rice, flax etc...

then 3 or more from the

RAINBOW: peppers, sweet peas, cherry tomatoes, carrots, beets, celery, olives, edamame, broccoli, green beans, radishes, corn, potatoes, avocado, asparagus, heart of palm, edible flowers, sprouts, mushrooms, roasted veggies like sweet potatoes, or eggplant, sun dried tomatoes, purple cabbage etc...

then a

FRUIT: mango, apple, raisins, grapes, apricot, cranberry, dates, pineapple, pear, blueberry, strawberry, raspberry, persimmon, orange, nectarine, mandarin, pomegranate etc...

and maybe a

TINY EXTRA BIT: blue cheese, goat cheese, feta, croutons, smoked/grilled salmon, tuna, grilled meats, ham, eggs, sardines, shrimp etc...

Then

1. Wash, dry and chop everything so that it's all bite size 'cause nobody likes giant pieces romaine spraying dressing all over the place.

2. Us a beautiful plate or a bowl.

3. Add a simple homemade dressing. Don't get lazy on this one. You've already taken the time to choose and chop, so keep going, it's worth it!

Other tricks:

1. If you want a BROWNER based salad, you can still get your greens by chopping the LEAF of your choice really, really finely as you would fresh herbs.
2. Roast your seeds and nuts in a little pan for extra fragrance.
3. Make enough dressing for the week.
4. If you're boiling eggs, potatoes, beets, beans or grains make extra for a later salad.

Some of my favorite combinations are:

1. Fennel, baby green, orange, grilled shrimp, green olive, and avocado.
2. Black bean, corn, peppers, cilantro, avocado, red onion, tomato.
3. Cantaloupe, basil, fresh mozzarella, capers, red onion and green olives.

Send me your favorites!

wheat berry, apple, cilantro, cranberry, feta, orange zest