4. Change How You Dress

Consider switching from a vinaigrette to a creamier dressing. Banks gravitates toward flavors like Chopt’s Lemon Tahini or the new Red Chile Ranch for a more robust flavor profile and texture. But thick dressings aren’t your only option. Erickson anchors cider-vinegar-based dressings with tamari or soy sauce for a boost of flavor and umami, which in turn makes your salad more savory for comfort-food vibes. (Give our Maple-Mustard Vinaigrette a try; it’s made with cider vinegar and soy sauce.) Smith recommends a warm bacon vinaigrette, which is as good on nearly any other green as it is the baby spinach it’s traditionally paired with.


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