National Salad Month

This month, we honor the freshness and beauty of salads. No longer just a side dish, salads have become the star of the plate. Incorporating protein, fat and carbs with flavor and texture makes for a wholesome meal. The best part of building the perfect salad is getting to pair all your favorite flavors. In addition, the variety of fresh produce, fat and protein to choose from makes them extra beneficial for your taste buds and health!

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Green Base

The foundation to your salad, pick your favorite leafy green.

Arugula

Mixed Greens

Kale

Romaine

Spinach

Shredded Cabbage

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Add a Grains

For additional heartiness, texture and fiber choose a grain.  

Farro

Whole-wheat pasta

Beans

Quinoa

Brown rice

Couscous

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Fresh and Seasonal Fruits and Veggies

Brighten your salad up with a variety of fruits and veggies. Pair flavors that complement each other and excite your taste buds!

Tip: Slice produce into bite-sized pieces and roast hearty toppings.

Onions

Carrots

Peppers

Cauliflower

Mushrooms

Cucumber

Celery

Fennel

Squash

Tomatoes

Apples

Beets

Oranges

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Pack with Protein

Protein from meat, fish, poultry and vegetarian options will turn you salad into a main course.

Fish

Chicken

Hard-boiled eggs

Tofu

Edamame

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Add Flavor with Fat

Adding fat will add flavor and nutritional value to your salad. It is essential that you consume a small amount of fat in order to absorb all the fat-soluble vitamins your salad will provide.

Blue cheese

Feta

Parmesan

Bacon

Sunflower seeds

Almonds

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Add-ons

Add texture, flavor and crunch with these delicious add on toppings

Tortilla strips

Pita chips

Croutons

Olives

Fresh herbs

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Dress It Up

Finally bring all the component of your salad together with a delicious dressing!

Vinaigrette

Casear

Blue cheese

Chipoltle

Olive oil and vinegar

Asian

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