There’s nothing more refreshing than a great salad on a summer or spring day. Toss it into a bowl with the right mix of ingredients and it can be a meal unto itself. In the book Food Rules by Michael Pollan, he explains that we should eat mostly plants and use meat as a flavoring. While becoming a vegetarian might not be in the cards for everyone, it’s not hard—and can be very tasty—to find new ways to incorporate more greens into one’s diet.
“Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them. Just put all the ingredients in a sealed container and shake.”
Between the cool creamy avocados and the crunchy tortilla chips, this standout salad makes for an excellent dinner on a summer night and goes great with a light beer or glass of chilled white wine.
California-Style Chopped Salad with Shrimp
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