Friday, June 19, 2015

Quick post # 4

I've been enjoying salads for lunch or dinner for the past couple of weeks; they're healthy, quick and delicious, making them ideal meals for the summer.
Layering my salad ingredients probably started out of sheer hunger. Who has time for tossing a salad when you're ravenous and all you want to do is stuff food in your face?
But, this layered assembly method stuck with me and now I've got it down to an art.

Start with one or two fistfuls of salad greens of your choosing and place them inside your bowl. Now unless you have enormous bowls, this alone will fill them to capacity, or close enough that adding anything else could result in a tragic mess.
Don't fear, our next step will rectify this. Add any seasonings you may like such as salt and pepper to taste, and then the recommended serving of your favorite dressing. Mine's ranch, and I use a smidge more than 2 tbsp, measured by eye.
Now is the time to cut and/or toss the greens so they get an even coating of dressing. You'll notice that as this happens that the greens will start to take up les volume in your bowl. (The dressing helps to weigh down the greens so there is less air present between all the leaves)
Next, layer on whatever toppings you like. Today I added parmesan cheese, cucumber slices, a tomato, and two hard boiled eggs.
Topping combos are endless, and some of the others I've added recently have been diced chicken breast, sliced mushrooms, sliced bell peppers, carrots, and other typical salad mix-ins.
By leaving the ingredients in layers on top of the greens, I can dig into my salad and get a little bit of everything on my fork, without chasing them around in my bowl.
I also avoid the potential mess of my salad spilling over the sides of the bowl when I try to mix all the ingredients together.
For me this is clearly a superior way to eat salad at home.

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