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Mar 16

Salad Ideas

Use a base of greens like mixed baby greens, or torn romaine leaves, or endive, or baby spinach, or shredded cabbage.

Be creative with additions.  Mix and match ingredients including:

  • Hearts of palm
  • Artichoke hearts
  • Roasted or raw fennel
  • Lightly steamed chopped asparagus
  • Roasted kohlrabi, turnips, beets
  • Jicama diced or julienned
  • Winter squash, peeled and raw and grated on large holed grater

Add legumes, nuts, or seeds if desired:

  • 1 to 2 Tablespoons of pecans, pine nuts, pumpkin, or sunflower seeds
  • ¼ cup thawed green peas, rinsed garbanzo, kidney, or lima beans

Try dressing your salad with olive oils you have infused with flavor

Dried rosemary, sage, mint, oregano, thyme, tarragon, etc

Dried lemon, orange, lime peels (just use colored portion of peel, cut into thin strips and dry in low oven or just on a wooden cutting board covered with a paper towel or cotton cloth until fully dry.

Cover with olive oil and let it sit in jar in refrigerator for 5 to 10 days, then strain and use.


Try using different acids in your dressings: apple cider, wine, rice vinegars; grapefruit, lime, lemon juices.

  •  ½ cup olive oil
  • ½ cup of a vinegar or fresh lemon
  • 1 Tablespoon Dijon mustard
  • Salt and pepper
  • 2 Tablespoons olive oil
  • ½ cup nonfat Greek yogurt
  • 2 Tablespoons fresh minced herbs (basil, mint, oregano, cilantro, tarragon, etc)
  • 1 clove minced garlic

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