Everyone who knows me knows that I eat a lot of salad. 

I love salad. I mean I REALLY love salad. To the point that it’s almost embarrassing. 

Admittedly, there are pros and cons with this. Some of the downsides are:

I can eat a HUGE bowl of salad at one sitting which simultaneously amazes, baffles, and annoys my husband. 

Checkout clerks at the grocery store panic when they see me heading their way with my cart full of produce. They busy themselves by fiddling with their change bag or paper feeder hoping I’ll choose a different line. I have to disguise that I have several large bags of lettuce by spacing them out among the other items on the conveyor belt, trying to avoid comments like, “Wow, you must be having a LOT of company!” or “I’ve never seen anyone buy so much produce.”

It takes me a long time to eat my whole, hugh salad – at least 30 minutes of non-stop chewing.

In spite of all the shortcomings, though, I can’t resist my daily salad fix. To my way of thinking, it’s really the perfect food for the following reasons:

I love to eat. While eating large quantities of food can often lead to a multitude of problems, I can eat boatloads of salad until my jaws are sore and not worry too much about overeating.

Nutritionally sound, salad helps me get all of my daily nutrients and stay healthy. (I don’t like swallowing those huge vitamin pills.)

It takes me a long time to eat my salad. Yes, you saw this on the downside list, but it’s also a good thing. By the time I’m finished, it’s too late to eat anything else (and I’m actually kind of tired of chewing!)

My Recipe
First, you’ll need a large bowl to hold everything. I use a big blue plastic bowl that could easily cover my head. No, I’m not kidding. Most people would probably think it’s for the whole family. Salad rookies can get by with a smaller bowl – you’ll need to adjust the ingredient quantities accordingly.

Base ingredients – This is the foundation for every salad I make:

  • 4 to 6 c. chopped (or torn) leafy greens (can be romaine, red leaf, green leaf, but NO yucky iceberg lettuce!)
  • 2 to 3 c. chopped cabbage (red or green)
  • 1 red pepper, chopped
  • 1/2 c. jicama, chopped (that potato-looking thing)
  • One handful of chopped walnuts

Rotating extras – Depending on what I have on hand, I usually throw in a couple of more things like this:

  • 1/2 cucumber, chopped
  • 8 – 10 pickles or olives, chopped (any kind)
  • 1/2 c. crumbled feta cheese (or any kind you like)
  • 1/2 avocado, chopped
  • One handful of cashews
  • 1/2 c. canned beans (garbanzo, black, or pinto)
  • 1 hard-boiled egg, chopped
  • One handful of any kind of chopped lean meat
  • I tomato, chopped

I sprinkle the whole thing with no-salt seasoning, garlic pepper, rice wine vinegar, and Wishbone Salad Spritzer (Caesar is my favorite flavor.) Sometimes I drizzle a little olive oil over it too.

MMMM-MMMM! – the perfect salad! 

I want to be strong and flexible like a palm tree. Eating lots of salad helps me do just that! Enjoy!