Hubby's main issue with salad is that while he appreciates the health benefits, he finds it a little dull and drowns it in salad dressing to perk it up. The other thing with salad is that lettuce etc doesn't last very long and is not much use for anything aside from salad. So salad experiments at home recently have involved stock cupboard staples and vegetables that have a long shelf life.
The other thing worth doing is doing a big bowl for Friday evening, don't put any dressing on it,and leave in the fridge for lunches on Saturday and Sunday. Or do the same at the beginning of the week, then put in boxes for lunch and have some salad dressing on hand at work. Make sure all the ingredients in the salad are superdry though.
Brightly coloured salads like this do perk us up during the dark nights of the winter months - you may crave hot warming things, but give it a go.
Ingredients
Courgettes - use a peeler to slice into ribbons. And watch your thumb
Red cabbage - I used to only have it at Christmas but it's very versatile and a bit chopped into a salad gives colour and crunch. Also lasts a long time.
Canned sweetcorn - so all you can eat Harvester salad bar may do this but it is actually quite nice
Carrots - these seem to last for ages in the fridge, so we also have some, and grate them in
Beetroot - cooked not pickled. Comes vacuum packed with a long shelf life so worth buying when you're having a stock up
Peppers - use red, orange or yellow, green can be a bit bitter
Tomatoes - unless homegrown, tomatoes in this country are generally a bit rubbish. Cherry tomatoes are pretty reliable for flavour
Broccoli - cut into very small florets, it's actually quite nice raw
And now for the protein bit...
Smoked fish and fresh orange segments with some 0% greek yoghurt
Strong blue cheese, walnuts and tinned pear
Tuna and hard boiled egg mashed with a bit of creme fraiche, lemon juice and black pepper
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