This salad is in our book, and my friend, Kath, always refers to it at "The Bridget Salad" because I got her addicted to it many years ago in response to the challenge she uttered "I hate eating anything green!"
It's now a very hip salad that you find in most restaurants, but back in the day it wasn't everywhere, and generally it's a salad for which they use a vinaigrette dressing of some sort. I use lemon and olive oil only, and usually I get the question (uttered on bite #1 or #2): "What kind of dressing is this?!!!!"
Lemon and olive oil is one of the healthiest dressings you can make as both ingredients are good for you. Also, you tend to not overdress using these two items which is a good thing because used in moderation both ingredients enhance the flavors, particularly of the lettuce.
So, here are a few variations on the salad, which is just a few ingredients long, full of protein and unbelievably fast to make. The bottom line is it's 1) lettuce, 2) cheese, 3) roasted nuts, and 4) lemon/olive oil dressing.
Bridget Salad #1
Very American Salad Mix
Unsalted Dry Toasted Sliced Almonds
Bridget Salad #2
Organic Romaine Salad
Toasted Pine Nuts
Bridget Salad #3
Baby Lettuce Salad
Toasted Pecan Pieces
YOUR Salad #4
Lettuce of your choice
Cheese of your choice
Toasted Nut of your choice
Dressing for all three variations: fresh lemon juice (1/2 to whole lemon, depending on size of salad) and a drizzle of olive oil, and some nice course salt to taste.
And, of course, you can add other things like tomatoes, cucumbers, sliced olives, avocado, etc. But, at least once, give the simple trio combo a chance with the lemon and olive oil. I think you will delight in the flavors like never before!