Let’s talk about salad. Not lettuce-y salad. Because, come on. Who has the time or refrigerator space to store a bunch of rinsed, lettuce? I’m talking about salads that aren’t strictly salad-y. Fake salads. Faux salads. Falads? No. No, let’s not go there.
My favorite kind of salad is the kind that I can eat now or later. The kind of salad I can make a big batch of when I’m feeling feisty and then not have to eat it all at once. The kind of salad that gets better after a night or two in the fridge (leftovers are a girl’s best friend. Never let anyone tell you otherwise).
I’m talking about bean salad. Salad with crunchy red onions that pickle up in balsamic dressing. I’m talking about sweet corn salad with mustard heat and tangy dressing.
I’m talking about lemony grain salad with crisp veggies.
I’m talking about warm carrot salad that’s smokey and spicy and just as delicious served cold. And don’t forget about the carby pasta and potato salads.
Salads are not made of lettuce alone, friends. That’s a life lesson from me to you.
