How it do, bloggeroos?? I’m doing pretty good. Getting ready for another long day in the office. Can’t be too bad, right?
Yesterday was pretty blah for me. I got on the ferry to head to work at 9:45am and didn’t get home until 10:05pm. Today will be the same. Ah, the joys of a ridiculously long commute. Hopefully, once my current apartment lease is up in August, I can move over to Seattle and open up my schedule a bit more. Unless my plans change somehow. Life can definitely be crazy sometimes. But if it wasn’t, it wouldn’t be nearly as interesting!
Today, I am going to discuss the art of salad-making! Honestly, I never used to eat salads. I really didn’t want anything to do with them. To me they were lame, and never really tasted that good. And, God no, was I gonna make them at home. Way too much effort, obviously. If you haven’t yet noticed, I now eat a big ol’ fatty salad pretty much everyday, and I am here to prove that it is a lot easier, and tastier, than you think!
Elements of a Salad
Every good salad should have the following:
- Greens. Whatever kind you like best. Switch them out every week or so to make sure you’re getting a nice assortment of nutrients. I usually go between spring mix, romaine, green leaf lettuce, red leaf lettuce, spinach, and arugula. I also like kale salads, but I don’t usually make those the same way I do the rest of my salads. You can buy pre-washed salad, like the spring mix, or you can use the greens in their natural form. For natural bunches of greens, the only prep required is to wash it, grab a cutting board and chef’s knife and chop it into bit sized pieces, then throw it in your salad bowl. Pre-washed is even easier. I would still recommend washing it first, but usually no chopping is required and you can toss it right in.
- Assorted Chopped Veggies. This is where salads really get interesting. You can really use anything your heart desires. Some of my frequently used veggies are cucumbers, avocado, tomato, bell pepper, mushrooms, red cabbage, red onion, carrot, and artichoke hearts. The possibilities are really endless. Again, like with the lettuce, just wash your veggies, peel them, if need be, and chop them into bite sized pieces. You can even chop a bunch of veggies ahead of time to save you time. Be wary, however, because some vegetables, like avocados should not be cut ahead of time, because they will oxidize and turn an icky brown color.
- Beans and Seeds. I like to boost the protein content of my salads by tossing in some beans and seeds. My favorite salad bean would have to be garbanzos. They have a mild flavor, and really add a nice texture to your salad. Any cooked beans will do though. I usually include about a 1/2 cup of beans. I also usually toss in about a tablespoon or two of seeds. Usually sunflower seeds or pumpkin seeds, since it’s what I have on hand.
- Dressing. This is another place where you can really change it up, since there are sooo many different kinds of dressings out there. Or, if you find a dressing that you really love, you can use it all the time. You can use store bought dressing, or make your own at home. I use Annie’s Goddess dressing on my salads almost everyday. It’s got an amazing garlic-y flavor that I am in love with. Another favorite of mine is honey mustard, no matter which brand. Just add your desired amount of dressing (usually a couple tablespoons for me) and toss. I love the salad container that I bring to work with me, because you can just put the lid on and shake it to toss your salad. If shaking isn’t an option, just use your fork, or some salad fingers, or whatever you would like.
Now, all you need to do is make sure you keep everything you need on hand! You can have the best intentions to eat salad, but if the ingredients aren’t in your fridge and pantry, you aren’t going to do it! So get your cute butt to the grocery store and go stock up your fridge! You can even just buy a few items this week, then rotate your veggies and buy different ones next week. The possibilities are endless.
Well, munch up kids, and have a fantastic day!