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Jul 03, 2017 03:49PM

Salad bar nirvana: A little of this, a little of that yields the best salads


Laura Anderson Shaw
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Todd Mizener/tmizener@qconline.com
Summer Salad
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Todd Mizener/tmizener@qconline.com
An Apple A Day Salad
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Todd Mizener/tmizener@qconline.com
Easy Greek Salad
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Todd Mizener/tmizener@qconline.com
Veggie Mother Load Salad
Hosting lunch gatherings with friends or family bring great amounts of joy, but often great amounts of stress. From picky eaters to those with allergies, it's difficult to navigate just what to prepare so everyone has something tasty to eat.

Sandwiches are simple and filling, but not a great choice for those avoiding gluten. They also won't work if your spread is mainly meats and cheeses and you have guests who are vegetarian or vegan.

Enter the salad bar: an easy way to feed the masses with endless combinations of everyone-friendly fare. Simply start with a base of greens, from romaine to spring mixes, and snag a mix of fruits, veggies, nuts and protein. You really can't go wrong.

At home, these fixins are packed in reusable containers in the fridge, but if you're hosting a gathering, serve them salad bar-style along the counter or a card table outdoors.

If you're looking for a little salad inspiration, we have a handful of concoctions for you to try. But remember, one of the best parts about throwing together a salad is knowing that you really can't go wrong.


summer salad
spring mix of greens
strawberries, quartered
blueberries
grilled chicken
feta cheese
oranges, mandarin oranges or pineapple (or all of the above!)
lemon or lemon poppy seed dressing

an apple a day salad
spring mix of greens
apples, chopped
grapes, halved
walnuts or pecans (or both!)
bacon bits
blue cheese crumbles
apple cider vinegar & olive oil dressing

easy Greek salad
romaine lettuce
tomatoes, chopped
cucumber, diced
green onion, diced
kalamata olives, halved
feta crumbles
olive oil
red wine vinegar
lemon juice
(recipe adapted slightly from foodnetwork.com)

veggie mother load salad
spring mix of greens
cucumber, diced
red pepper, sliced
green onions, diced
carrots, chopped
broccoli florets
cauliflower florets
radishes, thinly sliced
balsamic vinaigrette dressing

Laura Anderson Shaw is the editor of Radish.




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