A Salad a Day….

One of my favorite classic movies is Sidney Poitier’s, “To Sir with Love.” Ironically, the one scene that has remained most poignant for me is not Lulu’s delightful rendering of the title in dulcet tones, but rather when “Sir” teaches his students about making salads. He says something along the lines of, if you’re like most Brits, your idea of a salad is a little lettuce (he throws a wilted head of lettuce into a large bowl), a little tomato (which he tosses in carelessly), and a little mayonnaise. He then mixes it all up with wooden spoons. Yuck!

Once his class stops laughing, he then shows them how to make a real salad–one with greens, fruits, vegetables, nuts, etc.

Growing up, I did not like to eat salads at home. Although they were several steps above Sir’s rendition, they weren’t particularly inspiring. But more to the point, I just didn’t like making them before every meal. Essentially, I was lazy.

Since then, however, I have developed a great fondness for salads–eating them and making them. In fact, I tend to eat salad–that I make myself–at least once a day.

So what happened? One day one of my colleagues asks, “Would anyone like a salad spinner? I realized the other day that I have two.” Bingo. If you don’t have salad spinner and you like salads, get one! You don’t know what you’re missing.

Salad spinners are revolutionary, because if you use it correctly (that is, you repeat two or three times, making sure that you empty the water out of the bowl between spins!), you can get nearly all of the moisture out of your ingredients. When you get the water out, the salad stays good! Now, instead of making a salad before every meal, I only have to make one big salad on the weekend and another on Wednesday. It’s wonderful. Typically, I start with a spinach base and add whole grape tomatoes, yellow bell pepper, quartered baby carrots, and broccoli. I also keep mushrooms in the refrigerator to be added to my individual salads (Michael can’t stand them), as well as sliced cucumber or sprouts.

The reason you don’t put the cucumber and the sprouts in the salad is because the water content is too high and it makes your spinach (which lasts longer and has more nutrients than lettuce) get all gooey. That’s also why you use whole grape tomatoes instead of tomatoes that have been chopped.

Neither one of us use salad dressing; instead, we spritz on the juice of a fresh lemon! Yum. It’s easy, fast, delicious, and good for you. What more could you want?

2 comments so far

  1. […] for lunch? Posted May 12, 2009 Filed under: beets, food | Today, I had my normal spinach salad, topped with two roasted red beets. I paired this with a toasted Lavash slathered in hummus. It was […]

  2. […] put together one of the regular salads for the weekend, checked the cupboards and crisper, made sure that the cilantro was still good and […]

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