I heart salad. My love affair started with the pile of iceberg, cucumbers and tomatoes doused in Hidden Valley Ranch my mom served when I was a kid.
My tastes have since evolved and last summer I discovered how easy it is to grow salad greens. Basically, sprinkle seeds on soil and water. Within a few weeks, voila-greens galore. Every day I'd snip enough to make a salad for lunch. I replanted after 6 to 8 weeks and I had fresh greens from early May through October.
Want to start your own salad habit? Use crisp spring greens in these 4 satisfying salads:
Seared Steak Salad with Edamame & Cilantro: Toss steak with baby Asian greens and colorful veggies for lunch or dinner.
Shrimp Cobb Salad: Thawed frozen cooked shrimp packs a protein punch in this quick salad.
Romaine Salad with Orange, Feta & Beans: Rich in vitamins A and C and folate, this combination of fruits and vegetables will be loved by vegetarians and omnivores alike.
- EatingWell Power Salad: A particularly satisfying salad loaded with roast turkey and Swiss cheese.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.