By Lenore Vickrey
For hot summer days, sometimes a cool salad is all you feel like preparing or eating. Tossing any kind of greens – lettuce, kale, spinach – with whatever type of ingredient you have in your kitchen, including fruits, veggies, meats or pasta, can make a meal that’s nutritious and colorful. Of course, in the South, we’re also fond of our “congealed salads,” a fancy name for gelatin mixes with fruit, whipped topping, nuts and any number of other ingredients that are a mainstay of holiday gatherings or potluck suppers.
But don’t stop there. Think beyond lettuce and Jell-O. “I want to encourage your readers to be adventurous when it comes to making their salads,” says Tera Glenn, regional extension agent II for the Alabama Cooperative Extension System. “Sometimes we can get in a rut and use the same old ingredients every time we make our salads. Take a chance on an ingredient that you are not quite sure about.”
The AlabamaWx Weather Blog gladly brings you an excerpt of this article through a partnership with the Alabama NewsCenter. You can see the complete post featuring all the associated images, videos, and links by clicking HERE.
Alabama News Center
All news and articles are copyrighted to the respective authors and/or News Broadcasters. eWeatherNews is an independent Online News Aggregator
Read more from original source here…