Salads and Homemade Dressing
Buy whole heads of Bibb, leaf, and romaine lettuce and wash them. This will usually save you money, and you will end up with a much fresher salad than with the prewashed bagged salad mixes (which you really should wash anyway).
Some of our favorite simple additions to greens include:
grated carrots (no need to peel them)
thinly sliced red cabbage
thinly sliced fennel crisped in cold water for a while
red or sweet white onions
radishes thinly sliced
alfalfa, clover, broccoli, or other sprouts
orange or grapefruit pieces
apples or pears
nuts, such as walnuts, pistachios, toasted almonds, and pumpkin seeds
chickpeas (canned are fine)
goat cheese, feta, or bleu cheese
A simple vinegar and oil dressing uses about 1 part vinegar to 3 parts oil. We sometimes like to use fresh citrus, apple, or any number of juices instead of all vinegar. Replacing some of the vinegar with juice allows for a lighter dressing because you can add less oil. Try adding mirin, honey, or a splash of maple syrup for a touch of sweetness. Mustard adds a spark of spiciness, but dissolve it in the other ingredients before adding the oil.