Side salads for spring
Although salads are delicious all year long, I find myself making more of them during the spring months. There are so many different options and combinations that you never have to create the same salad twice.
First, I usually start with a pasta. The type of pasta I use depends on the rest of the ingredients I intend to add. Sometimes I'll use elbows, while other times rotini fits better. Of course, if I need to add color to the salad, I'll use tri-colored pasta.
Second, I decide if I am going to add a protein, or just veggies. Whether I use protein or not, I always add vegetables. Celery, onions, carrots, green peppers and olives often make their way into my side salads. Options for protein include chicken, tuna, kielbasa, turkey, ham, bacon and egg slices.
