I’m obsessed with salads! They are probably my favorite food because of their diversity. Unfortunately, they can get a boring wrap. Not so! Start with a green base and salads can take on any flavor and any culture. They can be served warm or cold, spicy or sweet – the possibilities are endless!
This week I made two different salads: Mexican and Sweet Fruit.
Sweet Fruit with Chicken Salad
50/50 mix of spring lettuce and baby spinach
Grilled chicken breast; chopped, seasoned with salt, pepper & garlic powder
Green onions; chopped
Grape or cherry tomatoes; halved
Canned mandarin orange slices in water, not syrup
Crumbled blue cheese
Seneca Granny Smith apple slices
Dried cranberries; 50% less sugar
Best paired with Panera’s Fuji Apple Vinaigrette Dressing or Brianna’s Blush Wine Vinaigrette
Splash of plain rice vinegar (My secret sauce to give salads, especially those on the sweeter side, a zesty kick as well as thin out thick dressings.)