Eat This Not That - Salad Edition

As warm weather and fresh spring produce make their return, so too returns the heyday of the homemade salad. It’s easy to get complacent when making your own salad, after all, what does a salad really need besides lettuce, dressing and maybe a cherry tomato or two, right? Wrong! A good salad can be so much more than dry, limp lettuce and a couple token veggies.

Something about this time of year always makes berries in a salad seem like a really good decision. Blueberries, raspberries and strawberries are all starting points that can lead your salad in bright, vibrant directions. Choosing strawberries in our salad led to creamy, tangy blue cheese crumbles which perfectly complements the sweetness of the ripe berries. Similarly blueberries go surprisingly well with mushrooms and raspberries and mild white cheddar make an unlikely and tasty duo.

The fruity, wine-infused flavor of authentic Greek Kalamatas is always a welcome presence in a salad and worked especially well with the strawberries and blue cheese. By adding ingredients with big, exciting and complementary flavors you can give your salad a unique character that reflects your preferences and your individual palette. So next time you’re making a salad, don’t settle for the same old thing – Eat This, Not That!

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