The Un-Salad

I’m all for eating salad. But for me there are some items that I probably wouldn’t ordinarily eat if they were anywhere else than buried deep within a pile of salad. I have always viewed salad contents as basically stuff that comes out of your garden, which usually means leafy green things and lots of bright coloured parts. I believe in following the simple, yet basic rule of the brighter the colours, the better it is for you but I never thought of building a salad the way a family friend did at Christmastime. He called it a power salad and the first ingredient was to not add lettuce or any other leafy green vegetable. Instead, the salad contained diced up bits of the brightly coloured good stuff. There were three different kinds of peppers; onions, cucumbers, carrots, radishes and the list went on. We even discussed adding other things to make the ultimate power salad – orange slices, apple chunks, raisins, nuts or whatever. The main thing to keep in mind is to skip the leafy green stuff. It’s mostly water and filler anyway. Why build a salad with loads of good stuff if all you’re going to do it hide all of it under a mountain of rabbit food? So we have built our version of the un-salad a couple times since. It’s never the same, which makes it interesting as well. Add some cheese chunks. Maybe some kernel corn. How about chunk tuna from a can? Make it however you want and if you stick to the un-salad rule, you’ll have the healthiest salad in town. One important tip to enjoying the un-salad and keeping the calories low would be to skip those fatty dressings. My favourite is Thousand Island. Sweet Roast’s pick is Ranch. With the un-salad we went with vinaigrette, which gave the salad a zesty kick and made the flavours of the ingredients stand at attention. Yummy!

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