I eat a lot of salads. Lately, now that we have a cafeteria at work, I eat a small salad with every lunch. And probably one or two times per week for dinner I have an entree salad for a meal.
I go back and forth about making salads at home, though. For a while I’ll think it’s too much work to shop for ingredients and then to keep them fresh and eat them up before I get sick of them. And then for a while I’ll have everything on hand and ready to make salads whenever I want. Lately has been the latter.
My favorite salad as of late is made with romaine, mandarin oranges, edamame, toasted almonds, green onion, grilled chicken, and chow mien noodles. To finish it off we’ve been topping the salad with Dallas’ mom’s homemade sesame dressing that we keep in a cruet in the fridge.
By the way, I got these pineapple-shaped salad tossers made from kamani wood the last time we were in Hawaii.
