The All-In Salad

The All-In Salad
Contributor
The All-In Salad
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The All-In Salad

The fun thing about this salad is that everyone can create their own version of the dish. If you’re serving this salad at a party or potluck, have each of your friends bring one of the necessary items then, when everyone arrives, have fun building your salads.

Recipe courtesy of Lisa Gorman, Director of St. Joseph Health Wellness Center

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Ingredients

  • Mixed greens, such as arugula, spinach, kale, or romaine lettuce
  • Legumes, such as garbanzo, kidney, black, or Lima beans
  • Protein, such as chopped chicken, tofu, or tuna
  • Grain, such as cooked quinoa, farro, or buckwheat
  • Vegetables, such as cucumbers, tomatoes, artichoke hearts, peppers, broccoli, or onions
  • Toppings, such as dressing, croutons, sprouts, seeds, or berries

Directions

Combine the ingredients to taste.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.