A few months ago I cut many things from my diet for a variety of reasons. To balance everything out, I increased my intake of vegetables.
I try to have at least one, if not two, salads each day. The result: a lot less inflammation, more energy, and I have lost almost 30 pounds.
Arugula is one of my favorite types of lettuce. I really enjoy the slightly bitter, almost peppery taste of the leaves. It brings a bit more character to my salad bowl than iceberg lettuce.
Around here, our salads are never boring. I like to experiment with a mixture of different lettuces, spinach, and kale. Some days, I lean towards adding in the traditional cucumber, tomato, and onion.
Other times, I have been known to throw in cheeses, nuts, seeds, and fruits. Anything goes when it comes to salad making.
You can even serve this salad in a natural, edible bowl, like a hollowed out tomato!
It’s also fun to experiment with the different types of oils that you use to make your dressings.
Looking for a different recipe that includes healthy and delicious beets? Check out these wraps.
And if you love cheese on your salads, like the goat cheese on this dish, our classic Greek salad will be another favorite of yours! With a medley of colorful veggies, it’s topped with salty, tangy feta cheese.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.