Growing up in an Irish family our meals consisted of mostly meat and potatoes. I cannot even remember ever being served a salad.
Once I was married I ate many meals at my Mother-in-laws. She always included a delicious salad in her menu. Still in my mind I can see her happily tossing a large green salad with olive oil and balsamic vinegar in a very large wooden bowl. Her joy in making and eating a salad was contagious.
Throughout the years I have included salad in many of my meals. Over the past few years I have embraced eating a BIG salad every day!
A BIG salad is a good meal on its own and an important addition to whatever else you may be eating. Dress up your BIG salad with whatever else you wish to eat that day. For example, a roasted sweet potato or 1-2 cups of your favorite steamed vegetables in season. You can also try topping your salad with cooked lean organic ground turkey, chicken or baked wild salmon. The possibilities are endless. The idea is to get into the habit of having a BIG salad every day with or without additional toppings.
I dice up my vegetable just prior to serving that way there is less oxidation and no leftovers. Here is how I build the base of my BIG Salad.
1 bunch organic romaine or organic greens
2-3 handfuls of organic spinach
1 large cucumber, thinly sliced
1 large red pepper, chopped
1/2 small red onion, sliced
3 tomatoes, sliced
Tear romaine in bite-size pieces and place half on each plate. Chop spinach and mix with romaine. Then layer sliced cucumber, pepper, onion, and tomato. Drizzle with low fat organic dressing or homemade dressing of your choice.
Top with your choice of additional topping. Yes your salad will look HUGE and you will know if your salad is a BIG salad by the amount of time it takes to eat it. It should take around 20-30 minutes to eat.