No, I’m not making a reference to my youth, a time of innocence, as the term “salad days” usually refers to, but I mean THE Salad Days. As in, my consumption of salad Every Single Day for the past two months! Beginning with the Whole30 in June, I have managed to consume some form of fresh green concoction each day to the point that I don’t want to break the streak. Not that it’s become a religious experience for me, heavens, no. However, I actually look forward to my daily salad with some anticipation now.
My sweet M-I-L, Jeanette, was the first to introduce me to the idea that salad belonged on every dinner table, even at home. Sure, you go out to eat at a nice restaurant and you’re offered a salad before your main course but very few families consistently consume greens with their meals at home. So my family grew up with the expectation that salad graced the table every night in addition to our main meal and possibly alongside other vegetables and bread. It was often a simple mix of red lettuce, carrot slices, diced cucumbers and Good Seasons dressing. Side topic: the joke in our house is that the making of the nightly salad is the first chore assigned to a novice in the kitchen. When someone enters Ruth’s kitchen and asks if they can help, invariably the answer is “you can make the salad.” This is because I am a bit of a control freak and don’t want you in my way as I’m trying to finish getting dinner on the table and truly, how can you mess up the salad? 🙂
Anyway, I digress. Salads. Lots of them. I’ve had some fabulous ones lately, from salmon & avocado atop arugula tossed in a sun-dried tomato vinaigrette to a romaine, apricot, walnut, avocado, olive number drizzled with a garlic-tahini dressing. A phenomena has started to occur when we go out for lunch or dinner…I think I’m craving a particular kind of cuisine like Italian pasta & pizza or Southern fried chicken and waffles but when I arrive at the restaurant I can’t get my eyes to wander off the Salad section.
I once scoffed at persons who chose salads thinking they were the “diet” choice on the menu when in truth the dressings and croutons made them anything but light. But now I embrace fat as an important part of my daily consumption and realize that the yummy flavors in a good dressing cause me to consume more healthy greens! Win-win.
In short, these are MY salad days. Two salads are on the menu this week. Join me.