Get lots of salad ideas at www.SaladADay.org!

OK, so I don’t usually go crazy over “National Whatever Month” type things, but this one could actually be fun. Yes, it’s created by those who stand to benefit (The National Association for Dressings & Sauces), but you can benefit, too.

Because salad, especially as the weather warms up, is a nifty way to pack in some of those five-or-more servings of vegetables and fruits the American Heart Association says we all need. You can put just about anything you like on a salad – all manner of vegetables, cheese, fresh or dried fruit, nuts, tofu – plus you get to have dressing. This means the possibilities are endless!

On really hot days, my family enjoys a nice, big Ceasar salad and some crusty bread for dinner. But we also enjoy salads featuring grilled chicken, spinach, and even bean salads. And a green salad always makes a nice starter.

Here’s one of our favorite dinner salads, so named because of my daughter’s dislike for one of the ingredients:

Lauren Likes Everything But the Walnuts Salad

• 10 ounces of torn lettuce of your choice
• 2 cooked skinless chicken breasts, chopped
• 1 cup crumbled feta cheese
• 1 cup dried cranberries
• 1 cup walnut pieces, toasted if you like

For dressing:

• 1 generous Tablespoon Dijon mustard
• 3 Tablespoons extra-virgin olive oil
• ¼ cup (or to taste) good-quality balsamic vinegar
• salt and pepper to taste

To prepare dressing, place the mustard in a small bowl and gradually add the olive oil, mixing until completely combined. Mix in the vinegar, and salt and pepper to taste. Combine the salad ingredients in a large bowl, toss with the dressing and serve with crusty bread.

You can find lots more recipes and salad suggestions online. Crunch, crunch!