Farmers markets are open---so try using beatiful fresh vegetables as an importatn part of the meal---instead of a small side dish.
For starters, take a look at the fresh young greens such as Mesclun mixes made from a variety of crisp, tasty baby lettuces. Wash and combine a variety of greens as the base layer for your salad. The more flavor the greens deliver, the more satisfying your salad will seem.
Then, roast some vegetables to coax out their sweetness. Shop for spring potatoes and asparagus, mushrooms, peppers, summer squash, carrots, celery, beets, broccoli, cauliflower, onions and grape tomatoes. Cut as you wish into chunks or slices (leave grape tomatoes whole), toss lightly with extra-virgin olive oil, arrange on a flat baking sheet, and roast at about 425°F for 10 to 20 minutes (or toss them on the BBQ grill). Let cool slightly before adding them to your salad.There are so many choices, and you can save on time by roasting enough at one go for several meals. Keep leftovers tightly covered in the refrigerator for up to three days.
You don't even need meat to top the salad with---canned, drained beans, marinated artichoke hearts and other marinated vegetables, nuts and peanuts, tuna, olives, and sun-dried tomatoes are a fun change of pace.. You can of course add hard-boiled eggs, cooked seafood or chicken. Top it off the sald with a modest few spoonfuls of a lovely homemade olive oil dressing, seasoned with salt, pepper, and perhaps some herbs.
Some 9 grain bread would make a tasty side dish---and of course (for me) a glass of red wine.
