TASTE
Salad bar for everyone — at home
By Joan Namkoong
Special to The Advertiser
Here's how to set up a salad bar supper.
Start with a large bowl of greens: a mesclun mixture, chopped romaine or iceberg lettuce, butter or Manoa lettuce, red or green leaf lettuce. Spinach, arugula and watercress are other delicious alternatives.
Set up smaller bowls or platters of different vegetables, all cleaned and cut into bite-sized pieces:
Add some protein:
Then add some fun, sweet notes and textural contrasts:
Provide a shallow or deep bowl for each person to make their salad, their way. Encourage everyone to pile on the greens and vegetables and sprinkle with proteins and sweet notes. Drizzle dressings judiciously and toss to enjoy. Some good, crusty bread would make a fine accompaniment to this nutritious and light meal.
Make your own salad dressing or have an assortment of favorite bottled dressings. Here's a simple dressing to make; use locally grown lemons and Hawai'i-harvested honey.
HONEY LEMON VINAIGRETTE
Combine all ingredients in a bowl and whisk together.
