For some reason, I don’t eat a lot of salads in the winter and I usually blame the cold weather. Cold weather makes me crave warm food — soups, stews, and the occasional roasted chicken.
I eat veggies, but I don’t always feel like making salads. Now that it’s officially spring and even though it still feels like winter, I’ve committed to stepping up my salad game.
Last Saturday morning I bought a head of Romaine lettuce and busted out my salad spinner. I chopped up the Romaine into bite size chunks, put them in a salad spinner, ran them under cold water and gave the salad spinner a whirl. Actually, I gave it several spins because the damn thing was full of water, but that’s for another post. Then I took out 2 of my pyrex salad/soup bowls, filled them with lettuce, stuck the lid on and put them in the fridge and went about my day. I already had pre-chopped carrots, celery, and sweet peppers in the fridge.
When I return home and decided to make dinner, I grabbed one of the salad bowls, chopped some onions, and topped said salad bowl with the pre-chopped veggie stash in my fridge and the freshly chopped onions, made some dressing with extra virgin olive oil, balsamic, spices and a dash of honey and salad. It literally took 5 minutes. I did the same the next day.
Here’s what I learned
It’s not just the cold weather that prevents me from eating salads, it’s actually prepping the lettuce and veggies. BUT and isn’t there always a but? But if I pre-make the salad bowl and keep my fridge stocked with chopped veggies — which I already do — making a salad is quick and easy. So for the past week, I’ve kept my pyrex salad bowls filled and stocked in the fridge and have had a salad with my dinner every night.