Last week we wandered down the soup for all seasons path. This week, let’s talk leafy, green, studded-with-savories salads.

While salads are not restricted to any one time of year, have you ever found yourself really craving their crisp, coolness on a hot summer day? When the thought of heavier food just makes you lose your appetite completely?

our Greek salad to go with last night's Pastitsio

Salads, I think, have a bad reputation among some folks. Either they’re considered rabbit food, “girl” food or, worse, diet food by your traditional carnivores. Not all salads are created equal, though, and one of my favorite salad indulgences is what I call the “Salad Bar” salad.

Inspired, obviously, by the array of options on the standard casual-dining restaurant salad bar, this isn’t a side salad or an opener to a meal, it’s the meal itself!

Here are the basic components:

• Romaine lettuce (iceberg is almost all water, no substance, at least start with a better foundation)
• Diced ham or turkey
• Chopped hard-boiled eggs
• Shredded cheese
• Chopped veggies: mushrooms, tomatoes, cucumbers
• Crumbled bacon
• Dried fruit like raisins, cranberries or blueberries
• Nuts or sunflower seeds
• and, of course, Croutons and the salad dressing of your choice

This isn’t a complicated salad, but it’s great for a quick mid-week supper.