End-of-the-year lunches are a tradition on the North Shore—PTOs, committees, boards—if you’re on it, you’ll be attending a lunch in the next few weeks.
Which means you need a salad that will stand out and hold its own on that buffet table.
We’ve perused our favorite restaurants’ menus, and found the salads we gobble up first to devise these inspirations. Here are 5 great starting points.
Grab a big bowl, chop your ingredients and mix it up.
North Shore Classic
Baby Lettuce + dried cranberries + crumbled blue cheese + glazed walnuts + balsamic vinaigrette
Greek Island
Baby spinach + marinated artichokes + grape tomatoes + feta + red onion + lemon vinaigrette
Chopped Cobb
Boston lettuce + bacon crumbles + cucumber + tomato + avocado + swiss + ranch dressing
Quinoa Crunch
Quinoa + sunflower seeds + chopped dates + chopped red pepper + chickpeas + cilantro + tahini dressing
Asian Chicken
Shredded Nappa cabbage + baby spinach + shredded chicken + scallions + mandarin oranges + ginger-sesame dressing
