"Mix or match the greens' flavor intensity with the salad's other ingredients," McCarthy suggests. Salads often get an unfair critique of being bland, but they just require detailed pairing.
"An example would be mild greens pairing well with bold toppings, while strong greens (like arugula) will pop with simple additions," she says. Our grilled strawberry balsamic chicken and spinach salad showcases this perfectly.
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