Have you ever noticed that “at home” salads don’t taste as good as restaurant salads? Over at The Kitchen Hour this week, I’ve put forth a theory:
Why the inconsistency? I realized that at home, I rarely put the same kind of attention into making a salad as I do the other parts of the meal. Often a salad is a last-minute affair, carelessly tossed together when I realize the meal is looking a little skimpy or that bag of baby greens has really got to get used up.
So I decided to commit myself to making Epic Salads.
Read the rest of the post (with the full recipe!)
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I just had a salad very similar to this for lunch, only I added a piece of grilled chicken on top of mine. I didn’t add the blue cheese like this one has but next time I will try it. It looks really good with the blue cheese on it.