Make a salad the center of your meal

Being a gardener means being a continuous learner. I’ve been gardening now for thirty years or so, mostly using the trial and error method. This year I’m wishing I had kept better notes about which soil I used and where we were in the moon cycle when I planted tomato seeds to grow inside until it was warm enough to take the seedlings out. I’ve done this for multiple years but I’ve never seen such a disparity in the sizes of plants that I started only two weeks apart. I vow that next year, I will approach my planting like a scientist and keep better records of everything!

Plants that I’ve already been harvesting are spinach and two kinds of lettuce—sweet valentine and mixed greens. I put them both in large containers and the cool, sunny spring has given them just what they need to grow abundantly. I’m enjoying it all nearly daily before the weather warms in June, at which point the lettuce will become pungent and sharp (better suited to cooking) and the spinach is likely to bolt.

In keeping with the season, I thought I would share my approach to spring salads. Lettuce makes a welcoming bed for a number of toppings that can elevate a salad from a side dish to a main. Here are some of my favorite toppings.

For protein:

1. Nuts, especially toasted walnuts or slivered almonds.

2. Tuna straight out of a can. It makes for a simple protein addition.

3. Shredded salmon. You can use this out of a can, also, or you can roast, bake or sauté it on the stove and use leftovers for your salad.

4. Boiled eggs, sliced or chopped depending on which texture you prefer.

5. Shredded chicken. I supposed beef would work too, though I’ve never tried it.

For more vitamins and minerals:

1. Add spinach or kale into your bed of lettuce.

2. Shredded carrots

3. Sliced or chopped cucumbers

4. Chopped tomatoes

5. Whatever vegetable is in season!

6. In-season berries—it’s strawberry season in Kentucky as I write.

7. Sliced bananas

8. Chunks of apple

9. Chopped pineapple

10. Dried fruits

For added texture and flavor:

1. Shredded, chopped or crumbled cheese. My favorite cheese on a salad is feta.

2. Seeds such as sunflower or pumpkin seeds. Pumpkin seeds are especially good when toasted.

3. Croutons for crunch.

There’s so much flavor in a fresh salad that I sometimes eat it without dressing. I can also put dressing ingredients into a jar, shake and have a fresh dressing ready to go.

To make a basic vinaigrette, use 1 part vinegar (balsamic is my favorite) to three parts oil. Add in other flavoring that you like such as Dijon mustard, chopped garlic, salt and pepper and herbs. Put it all in a jar, shake and you’re ready to dress your salad.

What do you like to put on your spring salad?