Far beyond the simple iceberg lettuce and bottled dressing of our youths, mercifully past the canned pear half resting on a limp lettuce leaf, we have become a salad-crazed nation. Most restaurants, including fast food shops, feature meal-sized salads with savory ingredients, from avocado to fried chicken strips, drenched in honey mustard or chipotle ranch dressing, driving up those calorie counts. Salad bars took the country by storm in the 1970s, and eager diners loaded up their plates with dozens of offerings. Anyway you slice it, we devour them with gusto and without guilt. After all, it’s salad.
Quick and Healthy Pasta Salad Recipes For Your Next Brunch By Adrian T. Cheng For brunch, we always prefer a meal that’s neither light or heavy. Some people might find a green salad too light but a pasta dish too heavy. Combine these two dishes and you’ll have the perfect brunch meal – one that would satisfy your appetite just…Read More