Published Date: August 27, 2020 | Last Updated: March 22, 2023
Of all the millions of salads out there- there’s one variation in particular that always seems to be a hit for a perfect lunch. And I’ve nicknamed it a “LUNCHEON SALAD”. It has dynamic ingredients that complement each other so well!
Of all the millions of salads out there- there’s one variation in particular that always seems to be a hit for a perfect lunch. And I’ve nicknamed it a “LUNCHEON SALAD”. It has dynamic ingredients that complement each other so well!
Ingredients
Method
- Lettuce, (I know-duh!) In this salad I have a mix of butter (aka Boston) lettuce, arugula, and romaine. Anything can work though.
- Protein. In this case, chicken. My favorite way to cook chicken is to bake it at 450°F for 17-20 minutes, (or until 165 degrees internally) seasoned with S&P, garlic powder, and paprika. After it bakes, I cover it with foil for 10 minutes to seal in the juices. Bacon is also bomb in most salads.
- Nuts. I love a good crunch of nuts in my salad! Whether it’s toasted pine nuts, or glazed pecans, or slivered almonds. I have a tutorial and video on my page for glazed pecans and let me tell you, they are divine!!
- Fruit. It ain’t a “luncheon” salad unless it’s got some sweet fruit in there! In this salad I have diced apples and blueberries. But of course, anything works! Sliced strawberries, or ANY berry, pomegranate seeds, diced pears, and have you tried watermelon in salad? 😍
- Cheese. Grated parm, tangy feta, fresh mozzarella... but my latest obsession is goat cheese. So smooth and tangy.
- Onion. Which team are you on? Onion in salad or no onion in salad? I’m on the “give me a tiny bit of diced raw onion in my salad” because it’s so dang delicious. And the crunch, obviously. Game changer.
- Dressing. These “luncheon” salads are typically dressed in dressing that could be considered candy. I think it’s best when the dressing isn’t too sweet. My current favorite dressing is: (see ingredient list above).
