Salad Solution

These are really big bowls!

These are really big bowls!

It’s that time of year again; the one where I can’t cover up my body in such a way as to hide the holiday fat.  Time to get serious and cut down on those endorphin-producing carbs.

Yesterday a friend of mine and I were having lunch in a tavern famous for its catfish.  She had a salad and I had the bottom-feeder.  She said she likes salads but hates making them.  I said I had the solution.

I eat most of my meals alone, so unless I grill up a pallet of chicken for future use, I’m eating salads.  It’s on these base salads that I put the meat or cheeses, whatever I choose for the protein, fruits and other vegetables that would spoil quickly if pre-cut (like strawberries, avocados, tomatoes).  But making them is a messy business, so like everything else I do, I assemble them en masse; at least five at a time depending upon the size of the head of lettuce.  I buy the biggest cucumbers, onions and radishes.  I clean and chop and then assemble, leaving those protein and fruit toppings off to be added just before I eat.

Fresh for Five Full Days

Fresh for Five Full Days

Don’t think they’ll keep?  Well, they will, I promise.  And at least for five days.  I have a new ice-box, but here are the tricks I use to assure freshness.  First, I make sure there’s no water at the bottom of the bowls before I seal.  I also wash my radishes with soap and water (because I leave the skin on), but I also peel my cucumbers and remove the seeds as much as possible.  I remove a layer of onion, then wash or use a new knife before I cut it. I wash my hands between veggies, so that I remove as much bacteria as I can and don’t cross-contaminate from the skin to the meat of another veggie.  I seal fully, so tight in fact that I can stack these.

But the most important part is in the buying.  I use a green leaf lettuce and try to buy early in the morning when they are set out fresh and not handled by 100 customers before me.  I look for the hardest vegetables, since that indicates full hydration and age.

My one-bowl meals are normally more nutritious than a steak and potato dinner, but if I feel the need, I’ll slice up some steak or put some hot bar-b-que on a cold salad.  Really delish!  Oh, and  check our the sulfite content of your salad bags, and try to find out when they were assembled.  If you do this, you’ll probably never buy one again.

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About Patsye

I am an older woman and artist. I love to craft. I love to sew and knit and crochet and needlepoint. I love to paint and draw and make art with my hands. Being creative is what gets me up in the morning. Art is my tea, my fresh air, my good book, and my cats all rolled into one. I have much to share and hope you'll visit often.
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3 Responses to Salad Solution

  1. I LOVE salads (and precisely because of that, I also love Spring and Summer more than the other seasons.) That looks so yummy! And great tips, thank you so much for sharing 🙂

    Here’s a link to my posted recipes from my blog, maybe they’ll inspire some diversity for your salads, when in a need to try something new.
    http://estrella05azul.wordpress.com/?s=salad

  2. averyclaire says:

    Oh my what a good idea…and it is so simple. I should have thought of this. I eat salad every day and I am not fond of making them. Thanks Patsye!

    • whimseytopia says:

      Glad you like this. Another point I forgot to make is that I don’t have halves of things like cucumbers and onions left over. Everything is cut up completely and if I have leftovers, which I rarely do because I just make the salads as big as the amount of veggies I bought, those get tossed because I know I won’t get to them before they’re spoiled. Keeps the ice-box clean and neat without all those little baggies of liquified old stuff. I also hard boil eggs, put an “X” on them, and slice them at the last minute. More protein!

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