Today’s post from our nutrition expert P.K. Newby, takes a look at salads, and how you can use local, seasonal ingredients to create something magical, both for your tastebuds and health. I know for many of you, salads are nothing more than some chopped iceberg lettuce, a few sliced cucumbers, a small handful of sodium-laden croutons, and a healthy dose of Kraft Italian dressing…maybe the Tuscan Herb variety if you’re feeling a little fancy. With spring just getting into full swing, it’s time to stop eating the rabbit food and realize just how wonderful salads can be.
Spring into Salad!
By: PK Newby
Garbanzos, artichokes, avocado, pickled egg, whole wheat croutons, and diced red onion atop a crisp bed of spinach.
It was the end of summer when I wrote my first post about having just a “big salad” for dinner. In that particular case, it was accompanied by summer-sweet corn on the cob. I’m revisiting the issue here today to make a few points about salads and encourage you again to think about making a big salad a regular part of your dinner repertoire. Or lunch, if you are vehemently opposed to the dinner idea. If all of this just sounds like crazy talk and I’m losing you completely, then at the very least think about incorporating a small side salad into your diet somewhere to get you started. You just might learn to love it. And you may even see a positive change in your health and weight over time.
For more information on building a tasty and nutritious salad – along with a cautionary tale about simply adding a salad to every meal – read the full article here.
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