Make a meal out of these flavor-packed salads and call it a day!
It’s salad season, and we want them. We also want to be full. Known for being a light starter, or in-between course, salads have an unfortunate reputation for leaving one starving. We know that’s not the case. Salads, when tossed with the right mix-ins and dressings, can make a great and hearty meal for when you’re craving both fresh crunch and heft.
Nancy’s Chopped Salad, above. The Nancy in the recipe title is acclaimed chef and baker Nancy Silverton, owner of Pizzeria Mozza in Los Angeles, as well as Osteria Mozza. Her signature chopped salad from “The Mozza Cookbook” features a toss of iceberg lettuce, Genoa salami, chickpeas, radicchio and more. Crunchy, fresh and full of flavor, this salad is a hit. Angie’s Daughter’s Salad.
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