We have two favorite salads at my house, and they couldn’t be more different. First we have sweet: baby greens, fruit, candied pecans, blue cheese, tossed with a light balsamic vinaigrette.
Then we have savory: hearts of romaine, hard-boiled eggs, tomatoes, cucumbers, olives, feta, bacon, you name it, preferably tossed with ranch dressing.
It’s the savory one we could eat everyday because 1. It’s easy, and 2. It’s hard to get tired of.
I started making this salad after I discovered Melissa Joulwan’s paleo ranch dressing recipe in Well Fed. I’ve never made the recipe as written, but my whole family loves my lazy riff on it. Crunchy lettuce and any savory fixings hanging out in the fridge are a perfect accompaniment.
Everyday chopped salad
- 2 tablespoons mayonnaise (preferably homemade or Hellman’s)
- 1/2 clove garlic, minced
- 1/2 teaspoon paprika
- juice of 1 lemon
- salt and pepper to taste
- 1 large or 2 small hearts of romaine, chopped.
- whatever salad fixings your heart desires, such as hard-boiled eggs, tomatoes, bacon, cucumber, cheese, bell pepper, olives, carrots, radishes, avocado, croutons, etc., chopped into bite-size pieces
Plunk your mayonnaise in the bottom of your salad bowl. Add lemon juice, paprika, garlic, salt, and pepper. Whisk. (This step can be done in advance. Refrigerate before serving.)
Add romaine to bowl. Toss.
Add salad fixings to bowl. Toss. Taste and adjust seasonings; serve.
Notes: My favorite combo is eggs, bacon, tomato, cucumbers, and feta. Add sliced grilled chicken to make this an entrée salad.
Do you eat more salads in the spring and summer? What are your favorites?
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