Like - Big Salads

Yummmmmmmmmmmmm….

As the days get warmer, the idea of eating big salads gets better and better. It’s kind of a healthy decision, but they also just taste good and don’t leave you feeling too full on a hot summer day. I like to start with a base of mesclun or mixed spring greens — not that I know what the difference is. Then I like to slice up some cherry tomatoes, ideally from a multi-color pack. After that, I’ll halve an apple and slice it thinly. I don’t have a strong preference on the kind of apple but crisp hybrids never do me wrong. That’s a pretty good base for a salad and you could stop right there with a little oil and good vinegar, but at this time of the year I want a full meal. So next, I’ll add some crumbled up feta to provide a creamy richness that’ll blend into the dressing once it gets tossed. Then I like to cook some chicken thighs to make the salad feel more like a complete dish, which brings me to the homestretch of salad preparation: making the dressing. I grew up in an olive oil and balsamic house, but now I like to make a simple honey and dijon vinaigrette with fresh lemon juice. It adds the right amount of sweet and tang to coat all of the ingredients. Once it’s all tossed, I recommend you don’t bother serving it and instead eat it straight from the bowl. It tastes just a bit better knowing you have one less dish to do.