Since my teenage years, I was fascinated with salads. Whether it was salads via fast-food chain restaurants or sit down establishments, I loved the combinations of fresh leafy greens, bright carrots, and accompanied proteins and miscellaneous vegetables.
Though salads are known to be "opening meals" or appetizers for most "eater outers," I see salads as a healthy, light, and delicious alternative to traditional selected entrees. Salad selections foreshadow what the menu may show in culinary passion. Other "eater outers" would consider a salad being an express option for eating on the go rather than waiting for an à la carte item or an appetizer.
But, I get it—the prospective is within the eye of the salad eater.
Salads are in NEED of personality...
As the culinary arts industry evolves, I found that the creativity for a great and filling salad seems to be diluted to find. I discovered many salads I enjoyed were served to me with remaining water at the bottom of the bowl (which creeps me out when I see it with ranch dressing), or the greens were wilted or dried out. The proteins, such as chicken or beef, seem to be slighted from the commercials that drove me to try the craved salad in the first place.
Absolutely, positively a culinary turn-off.
As a food brand owner and developer, I find that the culinary arts industry has lost its flair in creative combinations with contrasting vegetables, sultry flavored and marinated proteins, and tart flavors of fruits and citrus.
As I transition from carnivore to semi-vegetarianism, I find that I am not too interested in the additives of poultry or seafood. However, I have become a born again salad lover by giving the traditional garden salad a 2k18 makeover!
Salads are meant to be creative and ooze with passion in flavor—not elements from the refrigerator you have a sense of urgency to use because they're close to the expiration date.
Follow the recipe below to add personality to your salad. Feel free to shake up the recipe and add fruits such as oranges (off the rind, of course), apples, apricots, etc.
- Serving: 1
- Prep Time: 20 mins
- Cook Time: 15 mins
- 2/3 cup romaine lettuce, julienne
- 1/4 cup sweet onion, julienne
- 2 strips bacon, cooked and drained
- 2 tbsp fruit of choice
- 2 slices Roma tomatoes, quartered
- 1 tbsp mozzarella cheese, shredded or grated
- 1 tsp Stella Bistro Foods Everything Bagel Sultry Spice
- Cook bacon. Drain on a paper towel.
- Finely cut, or julienne, your lettuce, onion, and tomatoes.
- Crumble bacon. If you are not a fan of bacon, feel free to substitute it with your protein of choice.)
- Toss lettuce, tomatoes, and sweet onions. Plate.
- Top with cooked bacon (or protein of your choice; refer to step three). Accented with shredded cheese and Stella Bistro Foods Everything Bagel Sultry Spice atop.
My taste buds discovered Italian dressing goes well with the flavors that pop within the salad. Kraft's Honey Catalina and Ranch mix well as a salad dressing, opening notes of berries and honey. A twist of lime gives this salad a Spanish tasting twice that had me try with cucumbers—it's awesome!
If your taste buds are in the mood for something on the spicy and festive side, add fire-roasted corn and black beans! As a topper, accented with fried tortilla strips (simply cut tortillas into fine strips and fry in a tablespoon of oil). Top your festive salad with a dollop of sour cream!
Pack this personality-filled salad for your lunch or for a quick weekend brunch—your taste buds will thank you!