When it’s summertime I start craving salads. I love how refreshing and versatile they are, especially throwing in whatever fruits or veggies are in season. However, now that I’m married the trick is to make an entree salad that is substantial enough for my husband too.
Substantial but also healthy.
After much searching, I discovered a great recipe that can be considered both a salad and a filling entree. I amended the recipe to what I had in the fridge, and you too can add, subtract, and make it your own. The key principle is to layer. By this, I mean don’t toss the salad if you want portion control. Instead, slice and prepare all of the toppings then pile them on individual plates so you can make one plate heartier than the other. Also, make your dressing at home (not only does it taste much fresher and more flavorful but it also won’t have preservatives) and drizzle it on top. That way, you don’t risk drenching the lettuce by tossing too much. The runny egg in this recipe also adds to the dressing so you don’t need to add much oil. Enjoy!
|A poached egg and light bacon make this a hearty enough salad for your main entree.|