The Salad Project.

One of the things I love about being home having a stocked and beautiful kitchen to my expense. Plus, my parents are Iron Chefs and cook with only organic and fresh ingredients. My mom is obsessed with cooking with organic, low-fat, grass-fed, free range, no trans fat, no preservatives, no carbs (I miss rice!!), etc and thank goodness she does. I feel a change in myself. I don't feel lumpy and gross like I did at school, but energized and healthy. While some people don't believe in organic vs. non-organic, I do and will continue this philosophy for myself and my future family.

With that being said, my mom's favorite meal has to be salads. Everyday, all day: salad. Since she always makes herself one for work, she prepares one for me too. But I add my own toppings and dressing. Anyone who has seen me during Pi Phi dinner knows that I love to pile on every single vegetable on my salads. I mean it doesn't hurt if it's all nutritious right? It makes it so I don't get sick of just eating lettuce!

Here are a few shots of my salad creations



Romaine with arugula; leftover lamb (yum!), red peppers and red onions. Olive oil and balsamic vinegar dressing (1 teaspoon of each, probably one of the most healthy, simple dressings).



Spring mix; tuna, tomatoes, red peppers, red onions. Olive oil and balsamic vinegar dressing.



Spring mix, tomatoes, red peppers, red onions, tuna, kidney beans...and of course: olive oil and balsamic vinegar dressing.

I am now turning into a lover of salads, but will always be piling on the toppings! It is a great way to add flavor and textures, and of course more nutrition to your everyday pile of lettuce.