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You know how we do it. Let’s get down to business:
Romaine lettuce, broiled chicken, skillet red and green bell peppers and onions, mango tossed in cilantro, with apple cider vinegar mixed with avocado oil as a dressing.
Mustard greens, beets, goat cheese (gah, I love goat cheese), pecan trail mix, with a beet juice-honey-apple cider vinegar-turmeric-flax seed vinaigrette.
Mustard greens, onions, strawberries, coriander-and-nutmeg-rubbed broiled chicken, and a quick almond oil and apple cider vinegar vinaigrette.
Spinach, chicken, diced tomato, fresh-cut pineapple, green and red peppers, and peanut oil as a light dressing.
Romaine lettuce, sauteed red and green peppers and strawberries, mushrooms. and two chicken thighs with a splash of apple cider vinegar on the top.
Cucumber slices, raw onions, olives, roasted red peppers, sun-dried tomatoes, black pepper and oregano, white vinegar.
Frisee, strawberries, avocado, chickpeas (buried under all that lettuce), and a splash of apple cider vinegar. (Noticing a trend, here?)
Mesclun greens, goat cheese, leftover thyme hummus, walnuts.
What are your salads looking like? Tag me on ’em! Share your salads with me at @bgg2wl on either Instagram or Twitter, and you might find them up on the blog next time!
Looking for other salad suggestions?
What’s your favorite salad toppings? Gimme some ideas!
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