In trying to keep us on The Fat Resistance Diet and its impressive number of fruit and vegetable servings, I've come up with one easy out: salad as place setting.
What I mean by this is I consider a salad a requirement for eating all the other food on the table. I (generally) wouldn't eat without utensils, and we usually don't dine without a salad.
I find this fitting because I had two very loosely-enforced responsibilities in my house growing up: set the dinner table and make the salad. A lazy cook from way back, I'd cheat and make the salad as quickly as possible, lobbying for iceberg not because I preferred the taste, but because it was faster. But no more.
Now, my salads have standards: variety, flavors that complement the main dish, multiple textures and--if I have it--a salty topping (think capers, olives, nuts). Here's a Latin-ish salad we ate alongside a chicken and black bean chili for lunch the other day:
lettuce, green cabbage, oranges, cilantro, onion, celery, Spanish olives + lime-cumin vinaigrette
Done.
Tally:
3 veggie servings down, 5 to go!
$10 to fill the veggie drawer = a week of no excuses
Making up for the recent dietary indiscretions=worth the chopping.
So fast and easy, you can make it while the main dish stews
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