Monday, February 27, 2012

Why Salad Is Important

For dinner on Saturday, we had nothing but a huge salad.

Isn't that weird?

I know, I know. It's actually not that weird. In fact, eating nothing but salad for a meal is a responsible, healthy food choice. Problem? Ask anybody - Jeanette (that's me) doesn't like salad.

I never have.

  1. It's cold. Cold food is not a meal. Unless it's ice cream. In which case, it's totally acceptable. 
  2. Where is the crunch? Unless the salad is made up of romaine lettuce ribs or iceberg (which apparently has no nutritional value what-so-ever and is, - ask anyone - essentially like eating white bread in the lettuce world) it seems more limp than anything else. 
  3. Bitter! Those funky leaves that aren't romaine or iceberg or spinach - do you know which ones I'm talking about? - are bitter! Who want to eat bitter leaves?
  4. The salad dressing always, without fail, drops to the bottom of the bowl and either doesn't coat the leaves enough or coats them a little too much. Fail.
  5. Did I mention the cold part?
Unfortunately, I know how good for you salad is. I know how it can make you feel awesome, even if all you've done is sat on the couch and read blogs all day. So, on Saturday, partially because I wanted to feel great and partially because we'd just done groceries that morning and finally had a fridge stocked with fresh goodies, I pulled out some veggies and whipped this up:

Fifteen minutes later, as I stared at my empty bowl, I couldn't believe the words that passed through my lips.

"That was delicious."

And then I had seconds.

What was the secret?

Apples. Eggs, mushrooms, tomatoes, peppers. And, a mix of apricot, olive oil, rice vinegar, and mustard to tie it all together.

This is how you do it:

Apple and Egg Salad with Apricot Mustard Dressing

For the salad:

Chop 1 apple, 1 tomato, 1 pepper, a handful of mushrooms, and as many handfuls of lettuce as you would like.

Hard boil, and peel 4 eggs and cut them into eighths or your desired size.

Toss everything together in a large bowl.

For the dressing:

Into a jar with a good, tightly sealing lid, put

1/4 cup olive oil
1 tbsp lemon juice
1 tbsp rice vinegar
1 tbsp mustard
2 tbsp apricot jam

Put the lid on the jar, seal tightly and give the mix a good shake. Taste it and add more of any of the flavours you think is lacking.

I always serve salad dressing on the side. The Husband is fond of his ranch. I prefer a more adventurous flavour. However, you can toss the dressing into the salad before serving if you like.


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