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The Ballad of the Salad

It’s been four days now since the start of my latest attempt to get myself healthier. I don’t know if it’s working, but I’ve exercised every day, and I can count on one hand how many non-essential carbs I’ve had (a free sample of cake at the supermarket and a slice of banana bread before teaching my first class yesterday). Breakfast has been eggs, yogurt, fruit, and oatmeal in some order; midday foods have been tuna lettuce wraps, chicken, whole grain pasta, and salads; and dinners have been soups and salads.

I think I’ve eaten more salad in the last few days than I have in a year.

I mean…when there are all these wonderful foods in the world, who wants a boring old salad? Nothing like a hot, steaming salad.

But I’ve been attempting to jazz up my salads by adding some fun and healthy items to them. Tonight’s salad was lettuce, a quarter of an onion and half a cucumber (sliced with my Sharper Image veggie slicer), sun-dried tomatoes, and topped with pepper, olive oil, and some red wine vinegar for flavor, just like my grandmother used to make.

So, readers…how do you make your salads more pleasing to your palate?

Any suggestions considered.

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