Ten Things To Put In A Salad.
- Romaine lettuce. Always romaine, never iceberg.
- Good tomatoes. Most of the year they might be cherry tomatoes or they might be the expensive, imported-from-Holland kind. For a few short months — weeks, really — they can be locally grown. (In the Midwest, Bushel Boy™ are pretty good in the off-season. They were developed to grow in greenhouses and have decent tomato flavor.)
- Fresh mushrooms, sliced.
- Feta cheese, cubed.
- A couple paper-thin slices of onions, cut in half and separated into half-rings.
- Kalamata olives, preferably pitted. If pitted kalamatas are not available, go for kalamatas with pits and warn the diners to watch out. Do not substitute some other, lesser olive. You have been warned.
What you have above is my standard salad, the one that #1 Son refers to as The Mom Salad . Dress it either with creamy caesar dressing or balsamic vinaigrettes; my preferred brand is Cardini's.
Other possible additions:
- Sliced cucumbers.
- Pecan halves. Never walnuts. Walnuts are bitter; pecans are rich and slightly sweet.
- Sprinkling of dill weed. Odd, but good.
- Sprinkling of Kraft parmesan (if there is no feta in the house).
There you have it: The Kat™''s recipe for tossed salad. To make the salad a meal, add tuna, diced cooked chicken, or julienned strips of salami, ham, turkey, or beef. Bon appetit!