The possibilities for salads are endless. I have made salads with every possible nut, fruit, and shellfish. I have served them warm and cold. Sometimes I make them with roasted quinoa or couscous to bulk them up. I’m constantly rushing out to buy champagne vinegar, sun roasted currants, or blood oranges. Admittedly, it’s hard to go wrong with salads. However, often times, I do go overboard and end up with something so complicated that ‘salad’ practically no longer applies.
Recently my friend Amie came over with a fresh Greek salad. Ryan had sent her a picture of one we had on our honeymoon to make for my birthday. She nailed it. And it was the perfect reminder that sometimes the simplest salads are the best. Especially when other people make them.
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