Salads are a big part of my weekly food plan. And, thankfully, there are many variations on a theme.
The Taco Salad is a great example. While my family is stuffing taco shells and tortillas with taco-seasoned meat, I’m using it as a topping for a whopping big salad. The salad shown above is a big one. It’s certainly enough food for two.
Although you probably can’t tell from the photo, the salad bowl is much larger than the standard salad or soup bowl that comes with your run-of-the-mill dinner ware. I took a big liking to the salad bowls they use at Paradise Bakery and Cafe. The bowls are big enough that you can actually ‘toss’ your salad right in the serving bowl. A smart idea.
A quick bit of research on Google, and it appears that the same type and style of bowl is used by Panera Bread. Who knew? In fact, I wonder if they are owned by the same company. Their websites look pretty much the same-ish.
Speaking of Panera Bread, we love the place, but it’s pricey.
If I find something at a restaurant that I really like, I try to figure out all the ingredients and then come up with a home-made version.
Here’s a recipe from Panera that could easily be modified to stay really, really close to the Paleo rules.
You can swap out the canola oil and use olive oil. I know soy sauce is a no-no on the Paleo plan; however, this is MY Paleo Plan so I get to bend the rules a bit. 🙂
Okay, so back to the Taco Salad (shown above). Here’s what’s in the bowl:
- Simple iceberg head lettuce
- about 1/4 cup of very lean taco-seasoned ground beef
- cucumber slices
- tomato wedges
- quartered radishes
- fresh, sliced mushrooms
- a very small amount of taco cheese
- oil + vinegar dressing (see recipe page for the details)
Your turn: What’s in your salad bowl these days? Share your favorite ingredients in the comment section below.