Eating better food for less and other tales from a no-moneymoon

Monday, May 24, 2010

Fork, Knife, Spoon, Salad

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

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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