23 April 2009
Mastering the Art of the Salad
I’ve been eating this salad for like three days straight now and I’m not at all sick of it. I usually don’t like to make salads (I figure if I spend that much time chopping veggies, I should at least get to cook them into something wonderful instead of just throwing them in a bowl.) This salad, however, was definitely worth the effort. Here are some tricks for making a non-boring, super-filling (and super-delicious) salad:
- Protein, protein, protein! If a salad is your main entree, it NEEDS TO HAVE protein. There’s no getting around this. Salad will leave you unsatisfied if it has no protein. I looove my tofu crispies and bean concoction (beans, lemon juice, olive oil, scallions, salt, and pepper) on my salads. You could also try cubed deli meat, leftover chicken or turkey, nuts, or cottage cheese.
- A little cheese goes a long way. Salads with cheese are just far superior to salads without cheese, just make sure to use it in moderation. I like using a softer cheese, like goat or feta. They tend to have a stronger taste, so I can crumble a little into my salad and taste a bit in every bite.
- Find a low-fat dressing you love and don’t go anywhere without it. If you’re not an oil & vinegar type, try to find dressing without added sugar or HFCS. I love Newman’s Own Light Balsamic Vinaigrette. For on-the-go dressing, pour some into a sandwich baggie (make sure it’s fully sealed). When you’re ready to eat, cut or tear a small hole in the corner of the bag to dress your salad.
- Baby spinach makes a great no-prep “lettuce.” Not only is it more nutritionally rich than most types of lettuce, but if you buy the pre-washed kind, all you have to do is dump it in a bowl. Instant salad base.
- Have some carbs with your salad. I find that my salads keep me full a lot longer if I eat some whole grain carbs or starch along with them. I roasted a couple whole sweet potatoes while I made the above salad and have been having a piece of one with each bowl. It’s the perfect side to my salad (it’s actually almost like a dessert!). If you want, you could cube some potato or sweet potato and add it into your salad.
- Experiment! My friend puts boiled turnips, roasted carrots, and other unconventional veggies in her salads. With salad, it definitely pays to think outside the box to keep it interesting.
Find other tips on making the perfect salad here.
ETA: A certain someone wanted me to tell you that, “My amazing, beautiful, and wonderful friend Ariel inspired me with her awe-inspiring salads. This is my lesser version of her greatness.” Actually, she does deserve a lot of credit. She probably taught me 50% of what I know about cooking.
