Super salad tips

Summer is here and by God, it's hot! I don't know about you, but when the thermostat hits 90 and above, all this girl wants is salad, watermelon and popsicles. But alas, I need more sustenance. Honestly, I could eat salads daily in this heat.There's all kind of ways to make salad more interesting and nutritious. For starters, buy hearts of romaine, iceberg or bagged baby spinach in place of "pre-made" bagged salad. While it may take a little prep time, these greens tend to stay fresher, longer. I rip mine up by hand instead of cutting the salad with a knife, which prevents the greens from oxidizing and spoiling so fast. Use a salad spinner to dry out your greens and place them in a Zip lock bag and use as desired. And don't diss iceberg lettuce. Look at it as a vehicle for more vegetables!Add some interesting ingredients. Cucumbers, celery and cherry tomatoes are great, but try broccoli slaw, jicama, snow pea pods or edamame in your salad. These add texture, vitamin C and fiber to your greens. Onions, beans and artichoke hearts add inulin- a pre-biotic that feeds the pro-biotic ("good bacteria") in your gut. Keep your gut healthy and the rest will follow.Another great add in is fresh fruit. Try blueberries, strawberries, pineapple or peaches to your summer salad blend. This kills two nutrition birds with one stone! Adding black, kidney or garbanzo beans increases iron, fiber and protein to your salad blend. Drain and rinse canned beans to reduce sodium content.Toss in some leftover pasta, quinoa or brown rice to boost the fiber and healthy carbohydrate in your greens. This also makes the salad more filling (and reduces the waste in your frig)!Finally, try making your own dressing. It is SO easy and tastes much better than bottled. All you need is 1 tsp. olive or canola oil, 1 tsp. red wine or balsamic vinegar and a shot of Dijon mustard per 2 cups of salad. Voila- consider your salad dressed.