A good salad can be made of anything—no lettuce required. In the summer, you can build salads out of thinly sliced tomatoes, peaches, and onions dressed in freshly cracked pepper and drizzled with olive oil. In the cooler months, you can use the remains of last night's roasted potatoes to dress today's lunch of frisee and soft-boiled egg or fold in leftover whole grains to make a heartier accompaniment. The options are endless! Here are a handful of our favorite side salads to keep things interesting at your table all season long. |