WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Christina Hussey
Summer is coming to a close and as much as I hate to see it go, I love when menus start to change with the fall foliage. Fall also means busier schedules, and it is difficult to find time to cook a full meal. When time is short, I often turn to a hefty entrée salad for a quick meal. My favorites are substantial and can easily substitute for a full meal.
When preparing salads, making homemade dressing is number one on my list. Not only can I control the ingredients but they are, by far, much better than store-bought. I make enough to last for the week and keep it in the fridge.
Roasted Pumpkin and Brussels Sprouts with Poaches Eggs
Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas
Chicken Shawarma Naan Salad