Green Salad Ideas

The restorative powers of green salad have been celebrated since antiquity.  The earliest salads were wild greens and herbs seasoned with salt; these were the first vegetable foods available in spring and acted as a tonic after a dull winter diet.  

Green salads are eaten at the beginning of a meal, with the entrée, or after the main course. Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, cabbage, spinach, romaine, and fresh herbs.  

Other raw veggies, such as tomatoes, onions, cucumbers, peppers and beets, can add flavour and colour the green salad. In France a piece of dry bread rubbed with garlic, a chapon, is sometimes tossed with the salad to season it. Caesar salad, invented in Tijuana, Mexico, in the 1920s, is a green salad of romaine with a highly seasoned dressing of pounded anchovies, olive oil, lemon juice, egg, and Parmesan cheese, garnished with croutons. 

Green salads are super-versatile and packed with in-season greens and vegetables. They’re perfect for entertaining, or simply add some chicken breast or your favourite protein and you’ve got yourself a healthy lunch or dinner. 

Take your time and combine some truly delicious flavours, and add a splash of dressing and you will end up with a taste sensation that is bursting with freshness and taste. Your well-being will be thankful.