Most anything can be turned into a salad in my kitchen. I often eat salads for lunch that are bits and pieces of whatever is around, from roasted vegetables, fresh herbs, toasted seeds or nuts to pickled things, cooked beans or grains and toasty bread crumbs. . . you name it, it’s probably been in a salad of mine. Here are some favorite combinations. Make them or use them as inspiration and make them your own!
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