National Salad Week (time to celebrate)

Just in time, with the hot weather many of us have been having:  The 4th week in July is National Salad Week.

Salads can be much more than torn-up lettuce: 

• Use other varieties of lettuce, instead of sticking with a head of iceberg.  Add in other greens for flavor and color:  spinach, chard, red cabbage, young and tender dandelion leaves (be sure nothing has been sprayed on them!), etc.  
• Spice it up with a sprinkling of fresh herbs:  parsley, mint, chives, basil, or your own favorites. 
• Add in some sliced fruits or chopped vegetables:  strawberries, apples, pineapple, peppers, beets, broccoli, mushrooms, onions, whatever you have on hand    Or, check out your local farmers' market for ideas  
• Make it a meal:  add canned tuna; hard-cooked eggs; cheese, meat (diced and cooked, or last night's left-overs); beans such as garbanzos (chick peas), lentils, pinto beans, etc.     Serve with whole grain rolls or crackers.

It pays to be careful with dressing, which makes easy to pour on the calories.  A little olive oil and vinegar is all it takes.  For extra zing, experiment with flavor-infused vinegars.  If another kind of dressing is your favorite, add it with a light touch.

Be creative! Then, serve up a cool bowl of tasty goodness!