A green salad is easily transformed into an enticing appetizer or even a main course with the addition of a few ingredients chosen for texture, taste, and visual appeal. The greens remain dominant in these salads, so avoid the temptation to overwhelm them with too many bits of this and that. Think in terms of balance and harmony. Too many assertive garnishes, such as olives, garlic, and crumbled bacon, will cancel each other out. On the other hand, too many sweet flavorsΓÇöfruit, soft cheese, carrots, and tomatoesΓÇömay become cloying. Begin by tasting the greens. If they are strong and pungent, they can support more flavor; mild and tender greens tolerate less.
caesar salad
reduced-fat caesar salad
greek salad
romaine and red onion salad with corn bread croutons
tart greens with apples, pecans, and buttermilk honey dressing
endive and walnut salad
arugula with summer vegetables
salad of grilled chicken and tart greens
thai beef salad
spinach salad
spinach with seared shrimp, bacon, and roasted bell peppers
spinach salad with grapefruit, orange, and avocado
