A Fresh Look at Salad

Overhead view of fresh salad ingredients arranged on a red cutting board on a granite countertop. Items include a container of mixed olives, a red apple, a red onion, a cucumber, grilled chicken chunks in a glass bowl, arugula in a strainer, chopped pecans in a small glass bowl, and a slice of cheese.

When I was younger, I often complained that I didn’t like salad. It wasn't the salad itself that bothered me—I would happily pick out carrots, cucumbers, peppers, and my personal favorite, olives, and eat them. It was the lettuce that I objected to; it just seemed so bland. As a child, we always had iceberg, and it wasn't until I was well into adulthood that I discovered there are different types of lettuce!

It took me longer than it should have to start experimenting with salads. Over the past few years, I’ve really enjoyed mixing arugula and spinach. One of my quick lunch favorites is toasted naan topped with ricotta cheese, red onion, and a spring mix. I absolutely love a good steak salad on flatbread. My current go-to salad features a spinach and arugula base with cucumbers, red onion, fresh mozzarella, olives, apples, pecans, and grilled chicken. I also recently discovered that whisking a little hot honey into my store-bought balsamic dressing enhances the flavor and adds a little spice.

During my time as a Youth Services Librarian, I had the privilege of working with Robbinsville’s hydroponic farm. We held several lettuce tastings at the Robbinsville Branch for fourth graders who were touring the farm. The hydroponic lettuce they grow tastes amazing!

Whether you grow your own lettuce or buy it, we have so many books available to help you create fun and flavorful salads: