Creative Salads for Healthy Living
Salads can get old fast, especially if one's salad exposure is plain old iceberg lettuce with some cucumber and tomato on top. But the truth is, a whole host of foods can be combined with a little vinaigrette or yogurt in a million ways, and it is an easy, and easy to store way to keep something fresh, healthy, and laden with the vegetables and whole grains – those foods that can be a pain to integrate into the healthy diet plan of a busy person.
Keeping fresh food in the house is difficult and inconvenient in the best of times, particularly when compared to pulling a pizza out of the freezer and shoving it in the oven for dinner. However, it is not difficult to see that the fresher options are far more nutritious and even aesthetically beautiful than that nasty old pizza. With a little work, fresh salads made from things other than lettuces store much better for longer, and actually improve with a little marinating.
Ancient grains have seen a big spotlight in the health and nutritional world in the last few years, and many of them have traditionally been cooked in a relatively unprocessed form for thousands of years. Processing foods takes a great deal of physical labor pre-industrial revolution, so taking some hints from the ancestors can be a good way to get in touch with whole grains (and vegetables!) again.
Tabbouleh may be the most common form of this type of salad in the US, but it is by no means the only option. Salads made with fresh or dried fruits, vegetables, and herbs, and tossed with a flavor packed vinaigrette can be made with wild rice, bulgur wheat, buckwheat, barley, quinoa, wheat berries, Kamut, millet, and even oats. As the diversity of grains that are available in American supermarkets increase, so do the whole grain salad possibilities.
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