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Try to incorporate a green salad into your diet for variety. I find that salads are good throughout the week and great for lunch or dinner. Whatever you do, don’t eat the same salad everyday. The same applies for other fruit salads such as the Blueberry Slaw. Simply try to incorporate a salad into your eating plan and make it a part of your healthy eating strategy.

A green salad made with spinach, tomatoes, cucumber, peppers, and a nice choice of herbs and spices will provide a delicious balance of flavors. You can get a head start on preparing the meal by pre-heating your oven, making a simple spinach salad, or using your existing grill to cook up your greens in a delicious manner. You can also prepare a grilled vegetable tray with this tasty side dish. Don’t be afraid to add your own flavorings to this dish if you like it, adding some balsamic vinegar and lemon juice is a good way to kick up the flavor of this tasty salad.

Susanna Herlitz-Ferguson

To serve: A green salad is great cold or at room temperature. You can serve this warm or chilled, depending on your personal preference. I like to use a nice sharp cheddar cheese along with the tossed greens and some shredded sharp cheddar. Serve topped with the vinaigrette of your choice. Be sure to allow the cheese to melt a bit so that it can hold its shape and be served on top of the crisp lettuce leaves.