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Seinfeld’s Elaine Benes isn’t the only one who loves a big salad.
As a kid, there were times that I can remember eating an entire head of iceberg lettuce as a snack. (Weird, I know.) For whatever reason, the cold lettuce just tasted good I guess.
Yesterday, my version of the big salad consisted of mixed greens, chopped apples, croutons, tomatoes and Parmesan cheese, drizzled with olive oil and strawberry vinegar. The fresh, nourishing ingredients were my way of saying “thank you” to my body for supporting me. (That’s the whole point of self-care.)
Summer has officially arrived in Seattle, and with temperatures rising into the 80’s and 90’s it’s been hot to say the least (especially since most homes and many businesses aren’t equipped with air conditioning). Fortunately, my patio is nestled beneath several towering conifers, which makes my yard the perfect place to stay cool in the afternoon. And that’s exactly where I decided to have lunch, enjoying the gentle breeze while I took a much needed break. As I sat there, I listened to the birds chattering among the rustling leaves overhead. It was so peaceful.
Big salads are a quick and easy way to incorporate a variety of vegetables into my diet. It’s also a great way to use up leftover ingredients that I didn’t have a chance to use during the week.
What do you put in your big salad?