Okay, so last newsletter was all about dressings—and yes, I said they’re not just for salads, but let’s be real: they’re also perfect for salads! So, here are two salads I’ve been making nonstop. Salads aren’t just “hot chick food.” They can double as so many things—even baby food. Yes, really!
Let’s talk salads: they’re seriously the best! But let’s be real—soggy lettuce? The absolute worst. How do we go from crisp, vibrant greens to a sad, wilted mess? Too much dressing? And a Leftover salad, never a good idea—until now!
IMO, salads can absolutely be real meals if you do them right! I’m all about those hearty platter salads that take a little effort but reward you tenfold. If I’m going through the trouble to whip up a salad that’s better than what I’d get at a restaurant, I want it to last—both in flavor and freshness, and I the fridge. Plus, it needs to feed not just me, but my family and anyone who happens to be visiting.
With a one-year-old running the show, I’m on a mission to enjoy the food I love while still catering to her ever-evolving palate. I’m not trying to make twelve different meals here! So, let me share two of my current obsessions: the Soy Sesame Chopped Slaw Salad and an extra-greens-packed, farm-fresh Niçoise Salad.
These salads can be lunch while you work from home, dinner with a glass of wine, or even served for brunch with friends. Because that’s what salads are—versatile!
The beauty of both of these salads is that they’re component salads. This means you can prep a bunch of individual ingredients and then mix and match them however you please. So, dust off that Tupperware and get ready for some serious meal prep magic! Not only does this make putting together salads a breeze, but it also doubles as a snack assortment for your little ones. Think of it as a salad bar at home—fun for them, easy for you!
Keep reading with a 7-day free trial
Subscribe to Ana’s Substack to keep reading this post and get 7 days of free access to the full post archives.