Healthy Boosters (AKA, Now you're just showing off): Prepared Toppings (AKA, I’m-So-Fancy Toppings): Heirloom Carrots (come in dark reds and purples and orange) But let’s see if we can push the envelope a little more. There’s nothing wrong with lettuce and tomatoes. And we all have our vegetables that we’re comfortable with. I know it is easy to get caught up in the same-old, same-old. (one of those people in the office that everybody admires because they always have the most delicious, looking healthy salad for lunch).
I’m going to give you guys a laundry list of alternative ideas for what to put in your salads, you’re going to try it, love it, and become… More at the restaurants who have established the pathetic excuse for what we now know to be the “salad.” As in veggie-packed, high vitamin, high fiber, low-sugar BOWL OF VEGETABLES! Sorry to be so harsh, but if you’re going to eat salad, you should EAT SALAD. That is not a salad in my book.ĭark, leafy greens, mixed with AT LEAST 4 different nutrient-rich vegetables with lots of color and texture, topped with a simple homemade salad dressing, mainly consisting of oil, vinegar and a seasoning or two. Typically composed of: Iceberg lettuce and/or romaine lettuce, tomatoes, MAYBE some shredded carrots, croutons, and unnaturally orange cheese topped with 25-ingredient Italian or Ranch dressing. The problem with salads is that most people have a narrow mind about what a “salad” is.Ī pale green watery collection of lettuce and one, MAYBE two vegetables, topped with processed dressing with more sodium, dairy and sugar than anything remotely resembling what a real salad dressing is supposed to be. No stove? No freezer? No problem! Just a packed Pyrex with a boatload of veggies and all the ingredients I need for salad dressing at my desk. And because the more vegetables I eat, the better I feel, and the healthier I am. Because I am adamant about keeping my salads exciting. I eat salads for lunch almost every day of the week.
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