Note: Please welcome Mary Pagones, who you may know better as HeartofGlass around here. She will be chiming in over the next few months with a weekly summer salad recipe. SE overlord Ed is always looking for more ways to incorporate salads into his diet, and Mary is full of tasty ideas. —The Mgmt.
Get the Recipe
If you want to strike boredom into the culinary heart of any calorie-conscious foodie, say the words "just have a salad." As in "well, let's go to the steakhouse or a lobster shack, because you know, you can always just have a salad."
Usually said salad is a wedge of iceberg, one or two leaves of romaine tossed in for a bit of color, two red tomato ping-pong balls cut in half. Perhaps a garnish of some shredded carrots.
Ironically, I love salads, but I tend to be rather arrogant about my salad-making skills. Protein is a must, as is a balance of differently-textured veggies—and often quite a bit of fruit. I'm convinced I make a better salad than any restaurant—my ingredients are fresh, and I can tinker with the balance of ingredients until it's just perfect for what I want that evening.