When we think of salad, we automatically think of lettuce. I am not arguing that lettuce isn’t a great base for salads; it is light in flavor and its crispness adds texture. I am just saying that we should inject a little variety into our lives. In the Mediterranean, grains and legumes take the place of lettuce and are the foundation for an array of delicious salads. Instead of putting together your typical mixed green salad, try making one these for dinner.
If you do not have barley on hand, substitute with quinoa.
A salad of Greek origin made with bulgur wheat and parsley with a lemony dressing.
A wonderful departure from three bean salad.
A great option for vegetarians because lentils are a good source of protein.
Potatoes are dressed with vinaigrette rather than a mayonnaise based sauce.