Sarah Russo’s Basic Salad Formula

Sarah Russo is the chef and owner of Salad Club, a Chicago-based local subscription service; each week her team puts together a monthly menu of healthy salads (if you live in the Chicago area and want to try this, first orders offer a $10 discount with the code MIDWEST10. For more details and info, go to saladclub.co).

A new salad (winter or regular) can often be created by a great idea or inspiration. Is there a particular cuisine you’re in love with? Or are there any leftover tomatoes, corn, cucumbers, etc. in the fridge (or veggie bin)?

For Russo’s base, there are nearly always two kinds of greens used, to bring a variety of nutrients and textures (also brings interest to the eyes and palate). Sometimes a grain is used instead of one of the greens.

Now the veggies: Layer in three or four other kinds; you want vegetables on top of the greens; possibly two roasted and two raw veggies, each one cut differently with a variety of shapes, sizes, and textures (the main goal is getting people to eat 80 percent plants).

“For the protein, we have an animal or plant one, like grilled chicken, salmon, braised pork, or seasoned tofu. And a plant protein doesn’t have to be fake meat; a grain and a legume can be mixed to create a nutritionally complete protein. For example, beans and rice,” according to Russo.

Crunch!-“You have to have a crunchy finish; it can be either nuts or seeds or even some crumbled potato or plantain chips.”

Russo considers the dressing the most essential part of the salad; preferably a homemade one. She recommends a heavier dressing for heartier greens ( it really coats the leaves and softens those greens fibers).

Russo’s salads are all dairy-free, by personal choice (she does eat dairy, just not in a salad). But if you prefer or want cheese or yogurt on your salad, go ahead, she said, but consider leaving it out sometimes.

Here are two types of winter salads; the first example is the hardy Taco Salad:

Ingredients

1 lb. ground beef, browned and drained

One 14-oz. can of kidney beans, rinsed and drained

1 pkg. taco seasoning

One-half teaspoon salt

1 head of lettuce, shredded

1 medium onion, chopped

1 cup Cheddar cheese, grated

1 large avocado, peeled and sliced

One 6-oz. bag of corn chips

4 tomatoes, cut into wedges

1 cup Catalina French dressing

Brown beef; drain off fat. 

Add beans, taco seasonings, and salt.

Simmer for 10 minutes.

In a large bowl, place all remaining ingredients.

Add beef-bean mixture and toss.

Serves 6

And here’s the lighter Spinach Salad with Warm Bacon Vinaigrette:

Ingredients

6 slices bacon

One-half cup green onion, sliced

One-third cup of red wine vinegar

2 tablespoons Dijon mustard

One-fourth tsp  salt

One-fourth tsp black pepper

Two 5-oz. packages of baby spinach

Cook the bacon slices in a large skillet until browned and crisp.

Transfer to paper towels, reserving the drippings in the skillet; crumble the bacon.

Add the green onion to the skillet; cook and stir over medium heat for 1 minute.

Stir in the red wine vinegar, Dijon mustard, and salt and pepper.

Whisk until combined and heated through.

Put the two packages of baby spinach in a very large bowl; add warm dressing and bacon.

Toss to wilt slightly.

Garnish with pepper.

Serves 4

Sources: “Salad Days” by Hannah Agran-Midwest Living, Jan/Feb. 2022, “Speed Cooking” by Pat McBride-Burris, 1997, and “Simple Sides”-Dinner Fix section, all recipes, Dec/Jan. 2022.