Salad Days

Eating meat is not yes or no. Generally speaking, I don't eat meat. Am I vegetarian? No.

There has been much press recently about the negative health and environmental impact of eating meat. Many officials and public figures have advocated a transition to a 100% plant-based diet. But that's a lot easier said than done!

It's difficult to suddenly eliminate a huge calorie source, and a huge focus for so many meals. A good starting place? Simply eat less meat. Start focusing your meals on the grains and vegetables--use meat as a seasoning.

These two salads do just that. They incorporate small amounts of incredibly flavorful meat. In the first, the salad uses leftover roasted potatoes, corn and high quality bacon to mimic the flavors of corn chowder--in a lower calorie, veggie-ful salad.

The second salad uses the oil from a can of sardines to dress the salad--infusing the whole dish with the savory, salty goodness of sardines. Add croutons for extra carbs and crunch.

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Corn Chowder Salad
serves 2

1 lemon, juiced
2T olive oil
2t mustard, honey or finely minced garlic (to emulsify)
1t fresh thyme, chopped

8 cups spring mix, washed + dried
1 cup leftover crispy roasted potatoes, or other roasted potatoes
1 cob corn, kernels only (or 0.5 can of corn kernels)
4 strips good bacon, cooked and chopped
other chopped veggies as desired (carrots, cucumbers, bell peppers, etc.)

1. Mix the first four ingredients together and whisk well to emulsify.
2. Toss the dressing with the salad ingredients in a large bowl. Serve at room temperature.
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Sardine Salad
serves 1

1 can skinless/boneless sardines in olive oil (I used Crown Prince)
0.5 lemon, juiced, or 2t balsamic vinegar

4 cups spring mix, washed + dried
4-6 ounces cucumber, diced
1 medium tomato, diced

1. Add lettuce, cucumber and tomato to a medium bowl.
2. Break up sardines gently with a fork and add to bowl. Drizzle the oil from the can over the salad.
3. Finish with the lemon juice or vinegar and toss to combine.
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Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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