I love to cook big hot meals. I mean three or four course deals with a bunch of sides, but sometimes, I get tired of all of the extra stuff that comes with it. I mean, all the cleaning up after. When I look at the sink full of pots and pans, I instantly get lazy and just want to lie down and take a nap. That is probably the main reason I love salads so much.
Yeah, they’re delicious and healthy too. I know, I know. But… I can get away with rinsing some bowls out and maybe tossing a few into the dishwasher and I’m free from all that scrubbing.
So it’s the new year and most of us have resolutions to do better at stuff. I want to incorporate more salads into my kids diets this year. Those knuckleheads are stuck on one type, they just want lettuce, cucumbers and Olive Garden dressing. That’s loco and BORING. There are, at minimum, hundreds of different easy salads I could be feeding them.
In this house, we could all do with adding a more colorful variety of fresh foods to our menu, so I’m challenging myself to make foods with as many colors as I can throughout the week. This is our rainbow diet year.
5 Salads To Help You Eat The Rainbow
These are a few of my favorite salad combs to make. They are so delicious, and super easy to make.
Spinach, Strawberries, Shaved Parmesan, , Sliced almonds, Blackberries. Dressing: Apple Cider Vinaigrette
This salad is great with a grilled steak. It’s probably the one I make the most, at least twice a month. Sometimes I use walnuts instead of almonds and add rotisserie chicken. It’s so good.
Mixed Greens, Red, Yellow and Green Bell Peppers, Grape Tomatoes. Dressing: Raspberry Walnut Vinaigrette
I like to make this one when I cook anything Italian, like spaghetti or lasagna.
Chopped Romaine, Sliced almonds, Tangerines, Grapes, Goat cheese. Dressing: Lemon juice, Sunflower oil, Salt, Pepper
It goes perfectly with grilled chicken or steak.
Romaine, Palm hearts, Marinated Artichokes, Toasted Pine Nuts, Parmesan, Baby Corn, Radishes. Dressing: Lemon juice, Italian herbs, Olive oil, Deli Mustard
I like to make this salad when I bake any type of white fish. Somehow it makes the fish taste even better. I’m not much of a fish eater so I need all the extra help with it.
Baked Yellow and Red Beets, Baked Butternut and Acorn Squash, Baked Brussel Sprouts, Goat cheese, Steamed Edamame. Dressing: Olive oil, Honey, Lemon juice, Salt and Crushed Red Pepper Flakes
I like to cook the ingredients above by baking in the oven, but I bet they’re tasty when grilled too. This one is a nice warm salad for the days you just need some extra heat.
More Recipes
If you like these simple dishes, check out this one.
5 Cheap and Easy Dinner Ideas – Menu planning for busy nights
North Carolina, USA