Going green!

     I wish it could be as simple for me.  I have watched thousands of people eat their dinner salad at our restaurant with tons of dressing to smother the taste of the fresh vegetables. But for me, like any other food, my salad has to be an adventure. From the beginning it has to be a delicious work of art or not worth consuming. This is one of my summer favorites, tossed salad with tuna. Accompaniments to a salad depend upon what is in the fridge or cupboard, but the basic premise is nice fresh mixed greens, chopped hard boiled egg and any other fresh vegetables that are in house. I am never without fresh garlic to mince for all my favorite recipes. I always toss the salad with olive oil, red wine vinegar, ground pepper, garlic salt, oregano and  Parmesan cheese. If I have fresh baby spinach it is a wonderful addition. Above all, this is a light meal that is easy, healthy and delicious for lunch or dinner. Most  salads that I make are for a meal not a side. I find that if I eat a salad before a meal it fills me up too much to enjoy the main course.  At restaurants I order my salad served with my meal .

     Some salads are memorable. When I visited my brother in California my sister-in-law made a dinner salad that has become one of my favorite lite dinner fare. The ingredients are simple but the palate punch is awesome. Of course, when tomatoes are bursting with flavor from the summer garden this salad is even more delightful. But any time of year it is a gourmet treat. Slice a firm tomato into wheels, top with chunks of Gorgonzola cheese, capers and smother with balsamic vinegar. That's it, Really! I like to serve it with some warm Italian crusty bread. My mouth is watering I think I will have this for dinner. But truly, salads are an excellent meal choice if you do not smother them in dressing.
     Leftover chicken is another perfect topping for salad. I have a passion for not throwing food away, if possible, there are too many people around the world who go hungry.  Chicken Cesar salad is a very popular menu item in restaurant today. I remember the day of the true Cesar salad prepared at fine restaurants. The server would approach the table with all the ingredients on their cart and prepare the salad table side. The ingredients included raw eggs and anchovies, romaine lettuce and Parmesan cheese, olive oil and red wine vinegar, plus spices.  The the anchovies were mulled the eggs whisked in the bowl  and the other ingredients tossed together. It was absolutely delicious and obviously bad for us as raw eggs in any dish now are a no-no.
     Speaking of leftovers an excellent side salad for a meal is leftover cauliflower or broccoli. Soaked with red wine vinegar seasoned with ground pepper and garlic salt, chilled and succulent it is the perfect addition to any dinner. Step out of the box and make salad a treat instead of a dinner side dish.