![]() Not convinced your greens and other veggies are enough for dinner? Well, it depends just how much of all that stuff you add, and this is before dressing. The devil may be in the dietary details but selecting brightly colored veggies is an easy strategy to guide healthful choices: the more varied the veggies and brilliantly hued the colors, the more nutrients you’re getting.īoosting Flavor and Nutrition: Salad Additions Hate onions? Leave ’em off! Things become more interesting when you find fun veggies like watermelon radishes and purple carrots, still present at the Cambridge farmers’ market, or sun gold cherry tomatoes in the summer (which I pop into my mouth like M&M’s). Pretty much all of my salads are topped with onion, usually red (purple), which livens things up and adds complexity. Carrots, radishes, celery, avocado, tomatoes, beets, sprouts, olives, artichokes, cauliflower-whatever. ![]() You’ve got your base, now paint your palette of salad greens with whatever veggies your little heart desires! My regular dinner salads comprise whatever I have in my fridge and on my countertop. Click on the pic to learn more about radishes, a great salad ingredient. Top With Veggies: The More Colorful, The Better (One of my favorite salads last year was kale with smoked salmon and beets. You can also go cruciferous if you prefer, whether pretty purple cabbage or hearty kale. (The white/light green color tips you off.) There are so many fabulous lettuces out there, why not give some new ones a shot? Romaine is a good starter if you’re accustomed to iceberg, but there’s also spinach, arugula, mesclun mix, red leaf… What’s in season? What works for you? Mix ’em up, use ’em alone, and make it your own. ![]() There is life beyond iceberg lettuce, too, which, while crunchy, lacks much of the flavor and nutrients of other greens. Third, they’re loaded in vitamins, minerals, and phytonutrients. Second, greens are quite low in calories so you can really pile them on your plate and their fiber and water content will help you to feel satiated. And you may even see a positive change in your health and weight over time.Īside from chopped salads like this one here and here, I generally begin my dinner salads with a base of greens. By including ingredients you love and a ravishing salad dressing, you just might learn to love it. But if that just sounds like crazy talk talk to you, then at the very least think about incorporating a side salad somewhere in your diet to get you started. I’m often encouraging making a big salad a regular part of your dinner repertoire and provide specific suggestions how to do that in this post. In the spirit of the first day of spring, today’s post provides a bit more detail on the “why” and “how” to bring this concept alive in your own diet. It was the end of summer 2011 when I wrote my first post about having just a “big salad” for dinner, and I revisited the issue with a few of my favorite recipes in a recent post here.
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