A few friends and I go to the gym and take yoga classes together then often go for lunch afterward. As of late, we find ourselves rallying around the massive salad bar at the local Market District. Discussing ways to be healthier, fitter, younger-feeling, and recently deciding what sort of "crops" to grow in our herb and vegetable gardens. 
As summer approaches, salad (and swimsuit) days are almost upon us... This post is for all my salad-loving, fitness-junkie, health-nut friends who might want a light yet filling and satisfying meal after a good workout. You know who you are.
The Rancho Salad recipe caught my eye because Patricia refers to it as one of her favorite meals at her boot camp spa. Ahhh- boot camp. Makes me hungry. Especially, for something fresh like the Rancho Salad, which uses cottage cheese, something I always add to my salads when possible, along with cucumber, tomato, celery, avocado, and other frills. 
As I was describing this recipe to one of my gym going gals, she commented, "What? No lettuce?"--- It was a good opportunity to explain Patricia Wells's philosophy behind the inclusion of dozens of salad recipes that don't involve leafy greens (as our American minds have come to define 'salad'). Simply put, Wells's concept of salad is a plate full of a few, fresh ingredients creating a healthy and fulfilling meal, such as the Rancho Salad. Also included in her definition are herbs, nuts and other "salady entities." Certain soups are considered liquid salad, while blended vegetable dips (like hummus) or heartier bits like falafel and vegetable fritters turn up as Mediterannean salads. Greenery is not always required. Besides, who really wants to eat lettuce all the time? Not me! I welcome her idea. 
Patricia also points out the vibrancy and freshness of salads make us feel healthy and youthful. She uses the French phrase, "les années de jeunesse" - literally translating to "the early (or youthful) years", but in this context meaning "Salad Days." Salad Days describe a frame of mind and connection to our youth that can be made by eating a light, fresh, healthy, refreshing salad as a meal. The Rancho Salad topped with Avacado Salsa is all of that. Fresh, crunchy, creamy, vibrant. Delicious with a kick of Red Hot Salt (which I plan to use on grilled corn this summer) and topped with Avocado Salsa (recipes for both are in the cookbook). But most important... I didn't miss the lettuce!
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