Tuesday, April 2, 2013
Salad for Supper? Yes, Please.
I just don’t know what I’d do without my regular salads for dinner. Quick, easy, nutritious, delicious, and beautiful to boot. Less expensive than most other meals, too. For this reason I plan to dedicate one short post each week to the topic of salad with the sole purpose of inspiring you to bring more colorful veggies and healthy foods into your life on a regular basis. Each article will mainly comprise a picture and the ingredients, a little tangible “eating the P.K. Way” evidence for how I stay healthy and in shape. This should also be a nice break from my usual verbosity: a picture is worth a thousand words, so they say.
For my newer readers—thank you!—I’ve written specifically about the concept of a “big salad for dinner,” so please refer to that for the “why” (think: healthy weight and chronic disease prevention). And as for the “how,” well, I have an entire post dedicated to that, too, titled “Spring into Salad” written last year about this time. In that article, I provide all kinds of ideas for making your salad interesting and appealing, both visually and texturally. Sure, most of them start with a gorgeous bed of greens, but as to what else is on there? The sky’s the limit, with tons of options for making your meal more or less calorific depending on your energy needs on the day in question.
Today’s salad: mixed greens and spinach with avocado, white beans, watermelon radishes, and scallions. Dressing: extra-virgin olive oil and balsamic vinegar.
So. Salad for supper. It’s time.