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It feels like a long time since I’ve written a “big salad for supper” post. Yes, it’s a thing. I started talking about the concept in 2011 and then again in 2012 with my “Spring into Salad” post. I’ve recently seen it featured on hip restaurant menus and in many magazines. And Meatless Monday is the perfect time for a little salad inspiration to get you hooked on the idea. (Yes, that’s a thing, too. Learn more about it here.)
Some of my favorites include:
- Modern Greek Salad + Greek Dressing
- Thai Salad + Spicy Peanut Dressing
- Kale and Roasted Brussels Sprouts Salad with Toasted Almonds + Dijon Vinaigrette
- Mexican Salad + Cilantro Dressing
- Roasted Butternut Squash Salad with Roasted Rosemary Onions + Maple Vinaigrette
- Spinach Salad with Berries, Walnuts, and Gorgonzola + Raspberry Vinaigrette
- Crazy Crucifer Salad with Avocado + Sesame-Ginger Dressing
- Pear and Arugula Salad with Toasted Walnuts + Walnut Vinaigrette
- Quinoa and Herb Salad with Blueberries and Marcona Almonds + Lemon Vinaigrette
- Colorful Chopped Salad with Garbanzos + Simple O&V
- Spinach Salad with Pomegranate and Pepitas + Pomegranate Vinaigrette
And there are many more on my recipes page to further tempt you.
But the fact is that most of the time, for every day eating my “big salads” include whatever vegetables, beans, and/or nuts I have on hand that make me happy that day, a combination of goodies from my local farmers market and store-bought staples. Pictured here is a bed of gorgeous mixed greens and baby spinach topped with red pepper, sprouted lentils, watermelon radish, cubed tofu, red onion, and avocado. Top with a simple drizzle of extra-virgin olive oil and balsamic vinegar, crush of black pepper, and pinch of salt and a healthy, satisfying supper is ready in 10 minutes.
So. Big salad for dinner. It’s time. Make it your own, and go for it!
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Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic disease through diet and the relationships between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to hep people eat their way towards better health, one delectable bite at a time.
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