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Salads, salads, salads

Story and photos by Angie Sutton


A simple salad can easily add a bit of color, a vegetable serving or a palate-pleasing sweet bite to any meal. At Sutton Central, I usually make two salads each week to have on hand.

A salad is the perfect addition to a casserole or skillet meal to fill your family’s plates. Simply cutting up fresh fruit or opening a bagged lettuce salad can do the trick. Pairing just the right salad with a meal can even enhance the taste of the main dish. Adding coleslaw to a pulled pork sandwich dinner or potato salad to an easy slow cooker sloppy joe lunch are great examples.

Salads are a great meal possibility and can be quick to put together. Adding grilled chicken to a salad at our house is versatile because the kids like just the chicken with a serving of green beans. The adults can add the chicken to a salad.

Now is a great time to take advantage of fresh vegetables as most gardens are producing cucumbers, zucchini and tomatoes in bulk. My apple tree is finally ready to harvest so a few are destined for an apple salad.

I’ve added more recipes and photographs on my website at www.mothersapronstrings.com. Stop by for a visit and let me know what adaptations you make to the recipes or send me a note with your favorite recipe at mothersapronstrings@gmail.com and I will include them in a future article.


Angie's Past Columns