We know you don’t need us to tell you what to put in your salad. But just in case you haven’t thought about these delectable delectable add-ins lately…here’s a little gas for salad fire.
- Fresh herbs. Not just chopped finely or dried in your dressing, but whole leaves. Fresh basil, Italian parsley, dill, cilantro, mint, tarragon and others can sew flavor throughout your fresh organic baby greens salad. For a super quick version of this look for our Organic Fresh Herb Salad at your local grocery store. When choosing herbs, think about the non-lettuce members of the bowl, and pair your herbs to those ingredients. If your salad is heavy on tomatoes, for instance, an obvious choice would be oregano or basil. If you are highlighting some grilled chicken, choose tarragon or dill. Wanting to celebrate an in-season fruit? Mint is your friend here.
- Chicories! And we’re not talking New Orleans coffee (though that’s not a bad idea. Mmmm…coffee and beignets…wait…that’s not salad at all). Radicchio, endive, escarole, Belgian endive – all can add some nice body and a distinguishing bittersweetness to your salad. Crumbled bacon, salty cheese, and a mustard vinaigrette are the perfect foils for an organic spring mix salad with healthy addition of chopped chicories.
- Cooked Grains. Our favorites are quinoa and farro, but there are many grains that add texture, nuttiness, protein and whole grains to salad.
- Grated Root Veggies. Sure, you’ve had roasted beets or other roasted root veggies on your salad. And they’re delicious (sorry beet haters!). But simpler and quicker way to get some beets or rutabagas or jicama on your salad is a quick grate on your box grater. They’ll add a little sweetness and texture in a snap.
Check out our simple salad ingredient foundations here.
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