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So. Many. Salads!
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Mid-April Meal Plan

Have you ever heard the phrase "salad days"? I thought I knew what it meant, but it turns out I did not. The phrase comes from Shakespeare’s Antony and Cleopatra, in a speech at the end of Act I in which Cleopatra is feeling regret about messing around with Julius Caesar in her youth. She says: “My salad days, / When I was green in judgment:—cold in blood, / To say as I said then!”
 
Which is interesting because I almost never associate salad with regret. (Well, there was that one salad that I used to order at the Jackson Hole diner that came with a solid half pound of cheese on top . . . that was questionable.) The association of the color green with inexperience and immaturity was what she was going for.
 
And all of this is to say that I love salads deeply. I love them 365 days a year, but, like many people, I love them most when the weather is warm. I love them for lunch, for dinner, and I am often teased mightily for eating leftover salad for breakfast. Don’t even get my kids started on me bringing leftover salad in a container to eat on a plane (back in the day)—a source of great embarrassment.
 
The amount of salads on my website is copious, and it’s hard to just pick a handful of favorites. Please click here for more and more and more salad recipes.

This colorful, high protein salad will make any table look cheerier, and it's extremely flexible, so don't be afraid to swap around ingredients! 

Click here for the recipe.

A perfect chopped salad, with a terrific assortment of ingredients; every forkful is a good one.

Click here for the recipe.

The flavors of Korean cooking are front and center in this recipe. It’s an amazing balance of spicy and sweet and savory.

Click here for the recipe.

A dressing with some punch, thanks to a hint of gochujang, a staple of Korean cooking and an ingredient I can’t live without.

Click here for the recipe.

Chunky and creamy and satisfying. This, like pretty much all salads, is a super flexible recipe.

Click here for the recipe.

Packed with flavor and texture and color, and you may well find yourself making extra dressing and drizzling it over everything from green salads to grilled fish.

Click here for the recipe.

We are massive fans of hearts of palm in my house, and they get their moment in the spotlight in this satisfying salad.

Click here for the recipe.

That warm cheese, that crunchy crouton, those bits of crispy, smoky bacon—oh yes, and also the lettuce. This is the first thing I want to order when I go to any French bistro-ish place, and you’ll impress whomever you serve it to.

Click here for the recipe.

One of the amazing dishes that appears on the table during Ramadan is Fattoush, a salad with a flatbread (like pita), tomatoes, and cucumbers. The way the bread soaks up the dressing and it all blends together is nothing short of delightful.

Click here for the recipe.

Pretty and delicious, a main course salad with a nice little kick from the dressing.

Click here for the recipe.

Greek salads reign supreme in our house, and as I am typing this my son Charlie is leaning over me and asking if I can make this, please. Some people find salad a lot more appealing when it has slices of pink steak draped over it.

Click here for the recipe.

I could eat this for breakfast, lunch, or dinner (as mentioned above). This summery dish pretty well underscores the thought that we eat with our eyes.

Click here for the recipe.

This clean, fresh salad is the perfect simple side for any Asian-inspired meal—and it takes less than ten minutes to make.

Click here for the recipe.

BUT WAIT, THERE'S MORE . . .
See More Recipes on TheMom100.com
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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