We all hear about the more colorful one’s diet is, the healthier one will be.  An easy way to integrate color into the meal plan is through salad!  Also, with all of the TV network shows, we have more of a propensity to have our food look as good as we expect it to taste.

Who would not want to dive into this chilled entre of Romaine Lettuce Salad Boats?  -Make it a meal by adding leftovers such as flaked salmon, cubed chicken, shredded pork/beef roast (yes, meat roasts can jazz-up a salad) or whatever else strikes your fancy!

Be creative and most importantly, have fun in the kitchen because life is too short to eat terrible food!

Romaine Lettuce Salad Boats Recipe

Ingredients:

Note: Wash/dry all vegetables

6 Separated, crisp romaine lettuce leaves
1 Green pepper, sliced lengthwise
1 Red pepper, sliced lengthwise
1 Yellow pepper, sliced lengthwise
1 Cucumber, sliced how you like
1 Carrot, julienned (Make it easy on yourself and buy them pre-julienned)

Assembly Instructions:

Layer ingredients in the order listed above. Take care to evenly spread the vegetables to obtain the most colorful presentation possible.

Enjoy with a dressing of your choice, if you like!

Other topping options: yellow squash (diced), zucchini (grated), asparagus (chopped), fresh green beans, onions, salmon, chicken, grilled steak, mushrooms, etc.

Suggested Salad Dressing: Vinaigrette Dressing (Double the recipe)

2 TBSP Vegetable oil
1 TBSP Red wine vinegar

*Stir to see if you have a nice pink color

1 tsp Dijon mustard
1 Shallot, finely diced
Pinch of dried Tarragon

Whisk all ingredients together and drizzle over salad boats.

About Amy:

Amy Klehm is a graduate of Illinois State University who majored in English.  Her forever passion is food and cooking, as she is a self-taught gourmand from the foothills of Appalachia. Amy enjoys walking, jazz music, advocating for animals and the arts.  If you have any questions or comments for Amy, you can e-mail her at: a_klehm@yahoo.com.