Most anything can be turned into a salad in my kitchen. I often eat salads for lunch that are bits and pieces of whatever is around, from roasted vegetables, fresh herbs, toasted seeds or nuts to pickled things, cooked beans or grains and toasty bread crumbs. . . you name it, it’s probably been in a salad of mine. Here are some favorite combinations. Make them or use them as inspiration and make them your own!
Barley Salad with Roasted Celery Root, Carrots and Herbs
Beet, Cilantro and Avocado Salad
Celery Root, Carrot & Celery Slaw/Remoulade
Chicken, Arugula and Mustard Greens Salad
Cook-with-what-you-have Salad w/ Creamy Miso Dressing
Cook-with-what-you-have Salad w/ Greens & Beans
Cucumber, Melon and Sweet Onion Salad with Dill
Cucumber Salad w/ Peanuts & Sesame
Fennel, Orange & Scallion Salad
Herb & Rice Noodle Salad w/ Vietnamese Style Dressing
Kale Salad w/Chickpeas, Tahini Dressing & Toasted Breadcrumbs
Lemony Carrot Salad w/ Toasted Sunflower Seeds
Roasted Beet, Arugula & Walnut Salad
Spring Quinoa Salad w/ Herbs, Green Onions & Radishes
Toasted Bread Salad w/ Mizuna or Mustard Greens
Tomato Salad w/ Toasted Bread & Greens
White Bean, Pea & Shrimp Salad with Chimichurri Dressing
