Food and Drink: Salad Plates

 

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. You can add or subtract the ingredients as you see fit. The price of chicken breasts (amongst other things) has shot up.  Deli meat, and sliced breaded chicken tenders can also add some yummy protein to the salad plate party.

I added a small ramekin of sliced strawberries as dessert.

Slicing ingredients into thinner pieces before placing them into the salad can also help them to go a lot further.