How to make salads for reluctant salad eaters
Here's how to embrace greens, without feeling like you're eating rabbit food
In the interest of full disclosure, salads aren't my favorite food. They don't even rank in the top 20, 15 of which are just varieties of cheese. But I've grown to view them as better than a necessary evil: They come together quickly, don't require a stove or oven, and often serve to clear your fridge of produce that might be turning.
If you're cooking on a budget, or exceptionally lazy, they make for excellent lunches and light dinners. Here's how to embrace them, without feeling like you're eating rabbit food:
1. Think outside the lettuce leaf.
2. Learn how to pack one effectively so you're still interested come lunchtime.
How many times have you packed a salad, then opened it come lunchtime to find it so sad and wilted that you ended up buying chips or a sandwich instead? (Be honest.) Put it all in a jar, for better lunching.
3. Just because you're eating salad doesn't mean you can't carb-load.
4. But don't forget your favorite proteins.
Bean-based salads are excellent, and extra affordable: Try spicy lentils or creamy white beans to start. Tofu and tempeh are other excellent vegetarian options, and there's no better way to use leftover chicken than shredded in a salad.
Try lush Green Goddess or a tangy, bright lemon caper variety this time of year. Sometimes salad really is just a vehicle for dressing.
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