Salad is an easy way to add more vegetables to your diet. However, it's almost impossible to get some people to eat salad, such as those who will cover a salad with so much dressing that it's no longer healthy. However, some types of salad can turn into a well-rounded meal that even the pickiest eater will enjoy. Begin with romaine lettuce or a spring mix as the base of your salad.
Taco Salad
Anyone who will eat a taco or burrito will enjoy a taco salad. Try Paula Deen's version, which tops lettuce with diced tomatoes, onion and sharp Cheddar cheese. Then add lean ground beef, the salad dressing of your choice and some tortilla chips. Alternately, you can serve a taco salad in a taco shell bowl. You can also add more nutrients with peppers, carrots and black beans and you can substitute the beef with chicken if you prefer.
Steak Salad
Instead of steak and potatoes, serve steak on a salad. Mix together 1/8 tsp. each of salt and pepper, 1/3 cup of fresh cilantro, 2 tbsp. olive oil, 1/2 minced garlic clove, 1/8 tsp. hot pepper sauce and 1/4 cup of lime juice. Marinate a flank steak in half of this mixture for two to 24 hours; the longer you marinate, the more tender and flavorful the steak will be. Grill the steak on a medium-hot grill for 12 to 14 minutes, flipping it once halfway through. Slice it across the grain and serve it on top of a salad of lettuce, jicamo, mango and onion. Top the salad with the rest of the marinade mixture.
Fruit and Nut Salad
Add dried or fresh fruit and nuts to salads for an interesting and refreshing combination of sweet flavor and crunch. Combinations to try are dried cranberries and walnuts, sliced fresh apples and walnuts, berries and almonds, pineapple and macadamia nuts or your own creations. Add sliced egg and crumbled goat or blue cheese for extra flavor and nutrients. Top the salad with a balsamic vinaigrette.
Bacon and Bean Salad
Create a salad men will love, made with bacon and beans. Rachael Ray's creation involves cooking bacon in extra-virgin olive oil over medium-high heat. Dry the bacon with paper towels when it is crisp. Turn the same pan to medium and add dried chickpeas and a sprinkling of salt and crushed pepper flakes, cooking them for about 10 to 12 minutes, until they are browned. Shred the pieces of bacon and add them and the chickpeas to lettuce. Make a dressing from 3 tbsp. balsamic vinegar, 1 tsp. Dijon mustard and 1/3 cup of extra-virgin olive oil. As an alternative, you could use any type of bean in this salad.
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