July is here and so is Everyday Chef’s new theme: the Dinner Salad. As the weather heats up we’ll be here to help you transform a simple side salad into a complex, satisfying meal that will leave you largely out of the kitchen and with more time to enjoy your summer days. Not to mention, a salad is an ideal opportunity to utilize all of the beautiful, seasonal foods that surround us here in Vermont during the month of July.
Your salad misconceptions will end here. As RAFFL’s Executive Director, Tara Kelly, likes to say, “It’s not just rabbit food!” And she’s right. A salad dinner incorporates a variety of greens, vegetables, proteins, fruits, dressings and toppings. The combinations of flavors and textures are endless, but more importantly, a salad can be a fulfilling dinner – even for the hungriest of individuals.
Here’s how, in six steps:
And here are a few of our related posts to get you started on your salad planning.
I love this Six Step Salad chart. I don’t review until I have tried a recipe… remarks that something looks good and might be tried some day… annoy.
But this is the exception. At 70, i find my mind gets into a rut at times, this ‘recipe’ opened the window to thoughts of what is in the fridge, the pantry, likely to be in season locally. (not much this time of year, but the thought came) I think I will use this all year and will print out the chart to
tape inside a cupboard door… along side … oatmeal, rice, brine instructions. Thanks…
You’re welcome Amy! Happy to hear it will be of use to you.