Salads provide us nourishment in many forms. There are the traditional salads filled with leafy greens, tomatoes, onions, and sprinkles of cheese in various sizes and shapes. Generally, they are featured as one of the opening courses or a side dish to accompany an entrée. However, salads have way more to offer than standard veggie goodness. Adding beans, meats, and cooked pasta can take the accompaniment element of salad into the entrée realm. The salad pictured contains mixed greens, grilled chicken, garlic scapes, cherry tomatoes, shredded mozzarella cheese, red onions, cilantro, and Baby Bella mushrooms. I served it with a side of baked breadsticks (sliced store-bought bistro bread). The thin and crispy texture calls for more of an oil-based dipping sauce versus a marinara. For the dipping sauce, I used Extra Virgin Olive oil, balsamic vinegar, and lime juice with basil and black pepper. One of the best things about this salad is its versatility. ...
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