The art of making salad
I’m not really the health-conscious kind of person. I know it’s ironic that I belong to healthcare team and not religiously observe balanced diet and proper exercise. I won’t even try to rationalize my food preferences- first off, I loovve pizza… annnd BURGERS. Who doesn’t? I also share the world’s addiction to sweets. And being Asian, I can eat rice for breakfast, lunch, and dinner. No holding off. So yeah, that sums up my food obsession.
This past month, though, it finally came to my senses that I’m gaining a lot of weight. I work graveyard so I can blame that to my slowing metabolism. But I know for certain that my food choices are terrible, in a way that it’s tasty but sinful. I sometimes cook for a ‘less sinful’ alternative but I find it hard to fit food prep in my schedule. If I work four nights straight, I’d rather sleep than cut meats and slice veggies. So I went grocery shopping for healthy options, and I found this salad brand that really surprised me. I thought, maybe, I can try having it as my lunch at work. I tried it the whole week I was working, and from a meat-lover, I converted to being a salad enthusiast real quick. Lol.
Here are some Taylor Farms salads that I got! My favorite is Ranch Chicken! Ya’ll should try it.
I really wanted to provide a version of salads for you so I googled some easy steps for ya’ll to enjoy!
What you need:
Lettuce (or spinach if you want)
Veggies you love (bell peppers, carrots, cucumbers)
Meat (grilled chicken bits, tuna, bacon)
Toppings (cheese, nuts, croutons, avocado)
Dressing (vinaigrette, ranch, thousand island)
- Wash lettuce in cold water. This is to prevent it from being soggy. Dry it with some paper towels.
- Slice your meats and veggies into cubes. Makes for an easy packing, in case you want to bring it for lunch like what I always do!
- Toppings are what make your salads look pretty. LOL. I personally want croutons and nuts because it adds crunch and crisp to every bite!
- Only put your dressing when you’re already ready to eat your salad. Or you’ll risk having a very sad and soggy salad. I’ve made this mistake before and I had the ugliest salad ever 🙁 So don’t try, I warned you!
- There are many available salad dressings that you can play with, but I copied this simple recipe from WikiHow in case you want to make your own version of balsamic vinaigrette:
The ratio of oil to acid is often 3:1. This means for every three tablespoons of oil, you would use one tablespoon of acid. A basic dressing is simple and painless.
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1 tablespoon any variety fruit jam or jelly (optional)
- For dressings or vinaigrettes, the gold standard of oils is extra virgin olive oil. You can also use canola oil, peanut oil, avocado oil, or sesame oil for Asian-style dressings.
- The gold standard of acids is lemon juice or balsamic vinegar. Also, any citrus juice (orange juice and grapefruit juice) works well with vinegar (apple cider or white wine vinegar).
- Whisk olive oil and lemon juice together (about 30 seconds). Add salt and pepper. Whisk the jam or jelly into the emulsified dressing (optional). Serve!
I like that salads are easy to make. It fills you right up, it’s healthy, and Taylor Farms offers a wide range of options. So there, my new favorite lunch! Wuhuu!