One Super Salad

I take my salads very seriously. I have noticed that there are quite a few people out there that are completely oblivious to just how marvelous and exciting a salad can be. If you're mindful of your portions, salads can be healthful and chocked full with high-flavor additions.

So today I feature a salad that stands as an example for just how beautiful, filling, and satisfying a salad can be. Change up the ingredients based on your tastes and what you have on hand. My rule of thumb is to always have a few colorful vegetables, something crunchy, something creamy, something with some healthy fats, and something just for fun. I'm always a fan of a beautiful plate, and this one really made me smile as I ate.

The Edibles (serves 1):

• 1/4 red bell pepper, chopped into large pieces
• 1/4 yellow bell pepper, chopped into large pieces
• 1/4 of a pint of cherry (or grape) tomatoes, sliced in half
• 1 large carrot, peeled and sliced thinly
• 1/4 of an avocado
• handful of real bacon bits
• about 2 T. hummus
• about 2 T. dried edamame
• about 2 T. crumbled feta cheese
• 1 small can albacore tuna
• homemade croutons (as many as you like), recipe below*
• salt and pepper to taste
• 2 T. creamy balsamic vinaigrette (from Trader Joes)

The Making (for the croutons):

1. Preheat your oven to low broil. (You can also use high, but you'll have to watch them carefully).
2. To make croutons, tear up a slice or two of your favorite multi-grain bread into bite-size pieces. Spray with olive oil cooking spray and sprinkle with garlic powder, Italian seasoning (or just use oregano, parsley, basil, etc.), and salt and pepper to taste.
3. Broil the croutons; stay close to the oven, because they will cook quick. Once they begin to brown, flip them over and low broil on the other side. (Alternatively, if you're not feeling the whole "flip over each piece" idea, you can just cook on one side for a less all-over-crispy crouton.)

The Making (for the salad):

1. Arrange salad components on your plate. Be creative!