I believe that any good recipe takes a lot of experimenting. While some might fall right into place, generally there was experimenting behind it although sometimes we don’t realize it. After we’ve made something enough times, one day we tweak it or make some sort of change and there it is. Perfection.

The Chelle Salad was years of trying to make salads satisfying and enticing. It’s not the idea of lettuce, it’s just that eating vegetables only isn’t enough to leave me happy and satisfied when I’m gone from the table. About ten years ago, I began to make changes in how I ate and this salad was a big part of that change.

I began to add beans (either garbanzos or lentils), hard-boiled eggs, and then sometimes salami or salmon (smoked here in this photo). The olives fulfill any salad craving.

And I found out how much I love pickled beets.

There really isn’t a recipe but below I outline the layers of this salad that make it a staple at my house:

Start with some sort of greens– we prefer romaine. I usually use one head split in half our salads, slicing it. I also like to include other vegetables, usually raw bell pepper or maybe cherry tomatoes, but most often cucumbers.

Then comes the fun part– garbanzo beans or lentils, hard-boiled eggs (these and the beets are must-haves for the salad!), and green olives. I don’t always included salami slices or salmon, but if we have them on hand, I might.

I always cut the pickled beets last because they are the messiest and the knife and cutting board can go straight to the dishwasher from there.

Finally, I usually dress it with a balsamic glaze of some sort. I don’t mind balsamic straight, but there is also a good glaze offered in the stores, too.

And, remember, this is what we like, this is what makes us happy. But if you’ve got something you prefer, add it. Salads aren’t meant to all be the same!