I am a fan of the Tully as much as the next person, but sometimes I want to switch it up from the chicken tenders. Salads are an easy way to do this because I can make multiple at once and eat them throughout the week. Lucky for us, the master of cupcakes, Melissa Ben Ishay – the owner of Baked by Melissa, also posts salad recipes on her blog. These recipes are great to eat in your dorm or to bring on the go when you have a busy day of classes and studying.
You can never go wrong with a classic. The Classic Chopped Salad is a great choice because it contains ingredients that don’t need to be cooked, but still contains protein. The salad is then paired with a vinaigrette that can be stored in the fridge for future salads.
Ingredients for The Classic Chopt Salad:
- 2 romaine heads
- 1 ball fresh mozzarella
- 1 red bell pepper
- 1 cup Castelvetrano olives
- 1/2 red onion
- 4-6 slices salami
For the miso vinaigrette
- 1/3 cup olive oil
- 2 lemons, juiced
- 1/4 cup red wine vinegar
- 1/4 cup white miso paste
- 1/3 cup nutritional yeast
- 1 tablespoon dried oregano
- 2 garlic cloves, grated with a microplane
- 1/2 teaspoon salt
The Greek Goddess Salad is the perfect salad to get you in the mood for summer and the dressing that Melissa paired with it is the same one as The Classic Chopt Salad, so there is less preparation.
Ingredients for Greek Goddess Salad
- 2 heads romaine, finely chopped
- 4 Persian cucumbers, finely chopped
- 1/4 cup finely chopped Kalamata olives
- 1 can dolmas
- ¼ cup Feta
- 1 teaspoon za’atar, to garnish
You really can not go wrong with either of these salads, as they are the perfect choice. Salads are great because you can substitute any of the ingredients for ones that you enjoy!
XO Olivia