Happy week 4 of the Plant Forward Challenge! As we near the end of our 21 days, I thought one last kick of motivation might be a good thing. On that note let's talk about salads! Some people love em', most people hate em'. If you happen to fall into the latter category, here are some Northwestern Dining specific tricks that might change your mind.
1) You can use more than just what's at the salad bar! I love when I see roasted sweet potatoes or brussel sprouts on the menu because that means I get to make a hearty and delicious salad. They add so much flavor and density. My favorite salad combination? Romaine, mixed greens, roasted sweet potatoes, diced beets, chickpeas, feta, and cranberries. I add a little olive oil and red wine vinegar in place of or in addition to a small drizzle of dressing.
2) Add premade salads! Eyeing that edamame and red cabbage salad from Rooted? Why not add it to some spinach and balsamic dressing? Pasta salad looking good at Sargent? Mix some in with your greens! This is a great way to change up the flavor profiles as well as adding great texture.
3) Make a burrito bowl! This one is kind of cheating...but if it has leafy greens it’s a salad, right? Say there are pinto or black beans on the menu for Taco Tuesday, this is a yummy and filling substitute for meat. Grab some romaine from the salad bar and throw your beans, rice, salsa, lime, and cilantro right on top.
4) Add some sweets! By that I mean, don't neglect the cranberries, grapes, or strawberries (if we're lucky.) It might seem weird to mix sweet flavors with your vegetables, but fresh and dried fruits really brighten up a salad.
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