Celebrate National Nutrition Month
Be the picture of health and celebrate National Nutrition Month this March. Gather your gal pals for a fun-filled luncheon featuring a bevy of fresh produce in a buffet-style salad bar. Personally, I would certainly eat many more salads, fresh vegetables and fruit if I had Oprah’s chef (or any chef) chopping, dicing, slicing, tossing, mixing, sautéing and serving me my daily dose. Unfortunately, I’m not Oprah and neither are any of my friends. So while others may think of a different type of buffet as a treat, we love to enjoy a fresh buffet of produce, ripe for the making of salads (those help yourself salad bars just don’t cut it for me).
Build on this year’s National Nutrition Month theme, “Eat Right with Color”, and offer an array of greens, fruit and vegetables that span the colors of the rainbow and then allow your guests to have fun designing their own salad.
Here are some inspirations for stocking your own rainbow salad bar:
Red leaf lettuce
Wedges of iceberg lettuce
Sweet or red onions
Apple – sliced or diced
Pear - sliced
Cheeses (shaved Parmesan, crumbled goat and blue cheese)
Grilled or roasted chicken
Crumbled bacon bits
Basic Recipe for Salad Dressing
Using a jar with a screw on top, a plastic container with a tight fitting top or a cruet with a sealable top: add 2 parts acid to 1 part oil, and then add in seasonings. Shake vigorously. Experiment with ingredients and adjust 2:1 ratio and seasonings to taste to make your own homemade salad dressing creations.
Simply change up your acid ingredient and your seasonings to create different salad dressings. Start with a basic combination: Balsamic Vinaigrette – balsamic vinegar, olive oil, Dijon mustard, salt and pepper. Simply switch out the balsamic vinegar for orange juice and you have citrus vinaigrette.
Experiment and have fun pairing different flavors. Use the suggestions below for creating your homemade salad dressings.
Vinegars (balsamic, red wine or apple cider vinegar)
Citrus juice (orange, lemon, lime, grapefruit)
Extra Virgin Olive Oil (use the best you can afford)
Mustard (Dijon, brown, mustard powder)
Garlic (fresh minced, powder)
Salt and pepper
Sweetener (sugar, honey, agave nectar)
Herbs (basil, oregano, rosemary, chives, dill, parsley, thyme, mint)
Everyone has a “go-to” salad – what’s your favorite? What combo would you like to try?