Be Your Own Salad Bar

We do a VERY good impression of Chop’t in my kitchen, where the lunch rush begins at 10:59 a.m. We dig deep in the fridge and pull out random pickles, dinner leftovers, a can of chickpeas, half a thing of tuna, last night’s martini olive, expired airplane nuts from the pocket of an old winter coat—whatEVER is in the house goes atop a bed of dressed salad greens for the perfect balance of leaves, sauce, soft stuff, and crunchies. It’s important that all textures are represented. Especially crunchy. —Alex Beggs, senior staff writer

How to Make an at Home Salad Bar • It Doesn't Taste Like Chicken
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2 Responses to Be Your Own Salad Bar

  1. I think I’ve become a Cobb Salad Expert!

    Liked by 2 people

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