Salad Bar Saturday

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saladbar

OK, we actually had this on a Thursday, but where’s the alliteration in that, I ask you? Last night I threw together this low carb gluten free “salad bar” dinner for my family — and it turned out to be a huge hit. I mixed together a bag of spinach and a bag of premium romaine salad for the salad itself, and then just put out a bunch of toppings so that everyone could choose their own favorites. Both Mr. 7 and Junior High Guy ended up eating a giant plate of salad, the rule being that they also had to choose some veggies to top it with. (Not just, say, ham.)

Add whatever you like to your own salad bar night, but  this was also a great way to use up some leftover odds and ends of things, such as the last bit of asparagus from the other day, the last few Kumato cherry tomatoes in the container, the last bit of ham from a package, etc. My salad bar here sports: Two kinds of cheese, asparagus, sweet bell peppers, mushrooms, hard boiled egg slices, tomatoes, baby carrots, bacon bits, sliced almonds, dried cranberries, chicken, and ham, plus a few different bottles of dressing. I meant also to cut up some avocado and broccoli and onion, but simply ran out of time and everyone was STARVING, MOM! Next time…

What’s funny is this: If I just serve salad with dinner, the kids don’t always finish it and will just have a small helping. Salad bar somehow made salad fresh and exciting again, and both went back for more. Give it a try on a hot summer night when you don’t want to heat up the house by turning on the oven, and let me know how it goes over with your family! Just be sure to include a filling protein to make this a meal in itself.

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