See the word salad on a menu and you assume it’s got to be the healthiest thing on there, right? Wrong, unfortunately. Restaurants love to load up salads with any and every unhealthy thing, like fried foods, to destroy the basic salad.
WebMD recently ran this guide on what to avoid in restaurant salads. Basics you should already kn0w — avoid creamy dressings, croutons and lots of cheese on a salad, they’re all fat bombs waiting to destroy your insides.
Olive oil and vinegar is the best dressing option. I now carry my own with me because I’m continually surprised how many places don;t offer that as an option.
Fresh peaches are a wonderful summer treat, why not combine them with cucumbers for something different? “The combination of sweet, fragrant peaches and crunchy, hydrating cucumbers works weirdly well,” writes Andy Baraghani in Bon Apettit. The recipe is inspired by street vendor offerings he saw in Mexico, he explains. So his recipe involves hot sauce and chiles. Continue reading “A funky summer take on a cucumber salad”
Rather than the regular crumbled feta in the recipe, we used fat-free feta. I use this in a lot of dishes, but sparingly because it still contains a lot of salt, as do almost all cheeses.
July 4th was a cookout day for us, as it was for many, many Americans. In addition to grilling salmon and extra-lean beef burgers, we made a variety of cold salads that I thought I’d blog about so you can enjoy them too. The first involved tomatoes, cucumbers and red onions along with cheese. Here’s a link to the the original recipe my wife found.
The atmosphere was fresh and exceedingly clean with a bit of offbeat humor in a sign I really enjoyed.
Sometimes, you just want a great salad for lunch, one that isn’t loaded up with a lot of the unhealthy items most restaurants put on them so they can think they’re being creative and charge you more in the process.
That’s why I prefer make-your-own salad bars, I can pick — and pay for — only the ingredients I want, avoiding any high in salt or fat. Knowing my salad bar preference, my daughter found a really good one for us to have lunch at during my recent Portland, Ore., trip — the Garden Bar.
Leg of lamb was the Easter Sunday dinner I was cooking back in 1986 when my father died of a heart attack at my home. I’ve seldom cooked it since, and not at all in the past three years since my surgery.
Lamb aside, hats off to Bon Appetit for this roundup.
Lettuce is something I eat daily since my angioplasty in 2012. A salad is my normal lunch when working at home, or eating away from home.
I generally buy a spring mix of various lettuce types at Costco or elsewhere if I see the one–pound box on sale. I also buy baby romaine hearts at Costco which can be used in place fo taco shells for some reformulated Mexican meals.
Is all lettuce the same? Not exactly, says fitness expert Jillian Michaels, the former Biggest Loser trainer. The greener the leaves, the healthier, she says. Iceberg lettuce gets a bad rap from her, and a lot other nutrition experts. It was the only kind of lettuce I ate as a kid, I miss it these days.
Jillian suggests mixing the lettuce types you have for some variety. It’s all green stuff to me.