Salad is a dish that has infinite possibilities. You can add just about anything you desire and it’s near impossible mess it up (with the exception of adding raw onions).   We are trying to eat salads more often- like everyday.  I don’t know why we don’t do this already because it’s not hard to prepare, it can be a very filling meal, and you never feel gross after eating it.  The freshness is light, leaving you with energy instead of feeling overstuffed and heavy.

I want to share with you the salad we made the other day as inspiration for you to increase your salad intake as well as getting creative with what you add to your own.  The best part about this is that you have control over what you include in your salad, which means you can make it perfectly delicious to your taste.  Plus it can be as laborious or as simple as you want to make it. Here is what we used in ours this time…

Baby spinach, greenish red heirloom tomatoes & cucumbers.

Herbs- rosemary, thyme & sage.  Each chopped up a bit, especially the sage which we only used a tiny amount of.  We still don’t quite know what to do with sage yet but I like the flavor so we try to use it anyway ;).

Portobello mushrooms sautéed in olive oil with chili garlic paste & basil. I like a little spice so I easily added a bit of our favorite hot sauce.  Crushed red pepper or black pepper would be a nice and convenient option for heat as well.  I like to sauté the portobello slices until almost cooked before I add the Basil. Adding it towards the end wilts it just enough to cling to the mushrooms but still taste fresh.

#1 Best tofu and crumbles.   This salad was delicious and extremely satisfying.  Adding either the tofu or the crumble would be enough crisp for one salad, but adding both is twice as nice.  More salad ideas to come…