Salads often provide some acidity or freshness that can cut through the heavy profile of meat and carbohydrates.
Salads are usually served cold, and either at the start of a meal or together with the main course. One of the most popular variations, the garden salad, is a green, leafy mix that usually consists of lettuce, kale, arugula, spinach, cucumbers, radishes, fruits or nuts.
There are endless ways to create a great tasting salad. A tomato caprese is a classic Italian item that’s made of mozzarella cheese, tomatoes, basil and olive oil. A cucumber salad with a balsamic vinaigrette is refreshing and crunchy and helps to puncture the taste of a very robust protein. A quinoa salad with pomegranates and red onions makes for a nutritious and tasty meal by itself.