Add Excitement to Your Salads
Winter is finally over, phew. What I hate the most about winter is the dismal assortment of veggies available at the supermarket – limp, colourless, small and hard fruits and veggies that have been shipped from who knows where. But now that summer is here, we can begin to benefit from the gorgeous and bountiful local farms which can provide us with a wide range of fresh, firm, perfectly ripe vegetables.
Salads are one of those things it is particularly hard to eat in the winter. Limp, white iceberg lettuce is the last thing on the planet that would appetize me on a cold January day. So now that summer is here, we need to re-vamp our menu and recipes to make use of all the gorgeous produce. Salads don’t have to be the same old lettuce, tomato and peppers either. There are soooo many possibilities for dressing them up!
First, get an assortment of greens. Grocery stores usually have a mixture called ‘spring greens’ which has a variety of types of leafy greens and dark red items. But you don’t have to stop there. Pick up a bag of arugula next time you’re out – it has a nice nutty flavour, and comes in smaller leaves. Baby spinach is a great staple – and so high in calcium and folic acid. Red cabbage can make a great base for a coleslaw-type salad – and is high in cancer fighting nutrients. Once you’ve got your base green, toss in some extras to add colour and flavour – such as red, wavy radicchio leaves, stiff and curly kale, or tender beet tops. Having a variety of greens will ensure you get a healthy variety of nutrients, not just a daily dose of all the same ones.
Next, add a few portions of whatever vegetable happens to be in high season. Small, tender zucchinis are great, or long lush cucumbers, cut into small cubes or thin slices. I love cherry tomatoes to dress up my salads, but wedges or slices work well too. Fresh peas explode in sweet taste in your mouth. Add carrot, but try grating it for a change in texture. Green and red peppers, of course are a staple, and also try orange and yellow ones to mix it up. The same can be said of tomatoes – those heritage varieties offer a chance to try a slightly new taste and alter the colour scheme of your food. Green onion is a must, but you can interchange that with chives, and don’t forget a few leaves of chopped fresh basil and parsley – either Italian or curly!
Filed under: Salad Dressing
Trackback Uri
