Super Salad

I was never into salad growing up, or even in college; it’s a simple side effect of having only been served essentially iceberg lettuce, a few shredded vegetables, and a basic dressing. These days, I go kinda nutty (literally and figuratively) in assembling a salad (credit goes to Connie from UniLu for turning me on to nuts in salad). I just got back from Whole Foods and their salad bar easily sates my texture and flavor needs.

I opened my box of salad, and in it I found:

  • Spinach leaves
  • Green and red bell peppers (sliced)
  • Falafel balls
  • Tofu (fried)
  • Cashews
  • Dried cranberries
  • Cheddar cheese (shredded)
  • Bacon bits (soy substituted)
  • Celery (diced)
  • Raisins
  • Sesame sticks
My delicious late-lunch salad, taken by my iPhone
My delicious late-lunch salad, taken by my iPhone

As you can see, I like strong, “bursty” flavors; I also like rough and/or crunchy textures. You’ll note a distinct lack of dressing; those of you who have shared a meal with me know I am a notoriously slow eater. As such, anything wet gets soggy by the time I’m even halfway through the meal. While I like the flavors of many types of salad dressing, for a large salad (which this one is), dressing is right out, because the salad is the meal and the meal takes time.

This is also a reminder that I need to stock some reusable utensils in my office, so I don’t have to snag plasticware.


4 responses to “Super Salad”

  1. but just think how much better your salad would be with Fritos in it :-P

  2. Nadezda Avatar

    Alternately you could have the dressing on the side. =P

  3. You, sir, are a genius!

  4. Hey Nick, try fresh fruit on your salad, like sliced/cubed apples. Great contrast w/ the texture of dried fruit. Also, try goat cheese – it’s smooth flavor contrasts well w/ dried cranberries.

Nurd Up!