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
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.)