A salad can be as simple or creative as you wish.
One of my favorite salads is to assemble two or three types of lettuces in a large bowl and then over the top, place the following:
Tiny circles of the new miniature peppers–red, yellow and orange
Chopped red onion
Olives–I particularly like the Kalamato olives–well drained
Red and Yellow grape tomatoes. (or that tomato surprise in “vegetables’.)
Feta Cheese–broken into rather large pieces–for who wants a miserly amount of feta cheese?
Black Beans
Edamame Look for my cool idea in “miscellaneous and helpful hints’
I have found that guests love to put their own dressing over this salad, so rather than ‘dressing’ it myself, I pass a few combinations of dressing in plastic squeeze bottles with the long spouts–which makes it so easy to ‘drizzle’ thin strips of dressing over the top in creative designs. My two favorite at the moment are Green Goddess, and a good Greek dressing. But a well-aged Balsamic is rather nice if you’re counting calories.
When I make my salads for guests, I really like to assemble each one individually, cover them with dampened paper toweling, seal with plastic wrap, and refrigerate. If you have space in your fridge, it makes it so much easier than each guest having to struggle with scooping out their own salads. Also, that way, you can make each one as pretty as can be, rather than a jumble of this and that. (Or one person glomming all the cheese, or olives, and the next person left with nothing but the greens!) Just a thought—you might want to try it.
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