Did you know that May is National Salad Month in the U.S.?
Got me to thinking—what is a salad? Yes, it is often that small plate of greens served before or along with a meal. But it can be so much more than that, so today I am going to explore simply salads!
Salad is a non-runny, ready-to-eat dish made of heterogeneous ingredients in a wet or once wet base served chilled or at a moderate temperature. Many people use the word “salad” to describe light, savory leafy vegetable dishes often served with a sauce or dressing but the category usually additionally includes dishes made of such ingredients as fruits, grains, meats, seafood, and sweets. It has been pointed out that is difficult to define what is meant by the term “salad” – many salads use raw vegetable, but some salads use cooked ingredients, and most salads use vegetables, but such things as fruit salads also exist.
Hmm… so this is a bit more challenging to write about than I thought, but here goes…
If you are among the hundreds (thousands? millions?) who consider a salad boring, try this when preparing your own salad:
- Use a mixture of greens. I recommend avoiding iceberg lettuce and choosing instead romaine, spinach, kale, leaf lettuces, etc. You can purchase these by the head or already cut up in bags (my preference is organic and that’s another whole, long story).
- Add some crunch: celery, jicama, carrots, bell peppers, radishes, broccoli, etc. Trader Joe’s sells my favorite: Healthy 8 Chopped Veggies, already cut up for convenience. Note: I’d suggest paying attention to the “Dirty Dozen List” that says that bell peppers are among the 12 most contaminated vegetables in terms of pesticides, and choose organic when purchasing bell peppers. They are so yummy, I often eat a whole one as if it were an apple!
- Add protein. It can be chicken, eggs, cheese, meat, etc. Or go vegetarian and add beans. Nuts or seeds too.
- Many people think salads are great for keeping their calories down, but if you load on the dressing, it’s no longer a low-calorie food. You can simply dress your salad with olive oil and vinegar (there are many varieties including balsamic, wine, and so many more) or maybe just splash on some lemon juice and olive oil.
Here is my favorite Festive Slaw recipe
- 6 C. shredded green cabbage
- 1 T. Celtic Salt
- 4 T. unrefined sesame oil
- 4 T. fresh lemon juice
- Mix salt and cabbage and let sit while you squeeze a lemon or two!
- Add sesame oil and lemon juice
- Add 1 package Trader Joe’s organic broccoli slaw and/or Healthy 8 vegetables (it depends on the amount of liquid)
Mix well together.
As a counselor and former binge eater, I know from experience (mine and my clients) that many of you might like to choose healthy eating, but the potato chips, ice cream, or cookies keep screaming your name. If that describes you, then Stop Eating Your Heart Out: The 21-Day Program to Free Yourself from Emotional Eating could be just the solution you’ve been seeking.
Disclaimer: I am neither a nutritionist nor a dietician, but I do tout healthy, conscious eating. My book focuses on curbing emotional eating and has very little mention of food and is a great adjunct for whatever food plan or program you are doing.
It was fun to deviate from my usual articles about personal growth and If you’d like to see more healthy eating suggestions, please let me know by commenting below.
P.S. If emotional eating is your nemesis, you can get help by purchasing my Freedom from Emotional Eating Home Study Course, which is on sale only through Monday, May 20th. Go to www.tinyurl.com/merylsdeal for complete information.
If you are reading this AFTER May 20th, you can check out the contents of the Home Study Course by going to www.haltemotionaleating.com. Want to hear about future specials? You will be notified if you sign up for the free e-book or newsletter at the top right of this page, or let me know in the comment section below.