I hate homemade salads. Actually, I hate most homemade salads. Over the years, I have found little "musts" that are absolute non-negotiables when I am making a salad at home. You can use the tips for any salad and get creative, but I have a beautiful combination of flavors that I have fallen in love with and repeated at least 4-5 times a week for the past year. I'm not kidding! Today, I thought that I would share the list with you!
Kendall's Salad Non-Negotiables:
- The lettuce must be chopped! If you prefer leaves hanging out of your mouth while you chomp like a jurassic-park dinosaur, have at it, but it's not for me!
- Shake it up! I love all of the flavors to come together, so I always chop everything (see number 1) and then mix it well so I get all of the great flavors in every bite. This is especially necessary with dressings. When the leaves are tossed in the dressing, it makes such a difference!
- Have a dominant flavor. I love strong cheeses and they are my favorite addition to any salad. Feta, parm, gouda, goat cheese, blue, they are all great!
With those "musts" in mind, I bring to you my favorite salad!
The Favorite Roasted Vegetable Salad
(Any of the vegetables can be subbed out, I just use my favorites!)
- 1 medium carrot, sliced
- 1/3 cup brussel sprouts, chopped
- 1 cup broccoli, chopped
- 1/2 red bell pepper, chopped
- 1/8 cup onion, chopped
- 1/3 cup asparagus, chopped
- 1/3 cup mushrooms, chopped
- 1/2 zucchini, chopped
- large handful of spinach
- 2-3 cups of romaine lettuce
- 2T cottage cheese
- 1/2T blue cheese
- 3T balsamic vinegar
- 3T red wine vinegar
- salt, pepper, and oregano, to taste
- optional: grilled chicken
- Pre-heat the oven to 450F
- Chop all vegetables and place them on a greased baking sheet. Spray with cooking spray and sprinkle with salt and pepper.
- Bake veggies for about 20 minutes, or until they begin to brown on the edges. While they bake, chop your lettuce and toss in a bowl with the balsamic and red wine vinegars. Sprinkle with salt, pepper, and oregano. Toss well.
- When the veggies come out of the oven, allow them to cool before placing them on top of the salad. Add chicken, if using.
- Top with cottage cheese and blue cheese and serve.
What is your go-to lunch?