Sarah
Three weeks ago, Becky from PA wrote the Apron Stage this email:
I’ve been thinking about Sarah’s Hunger post for a long time. I would love a list of what she puts on her salads. I am a huge salad fan but they have gotten very boring. Carrots and celery just aren’t cutting it any more.
-Becky in PA[1]
In short, Becky requested that I write my dream post. I am an avowed salad lover. For my birthday (thank you, ASers, for the virtual presents!), my roommates gave me, I kid you not, salad-themed gifts. Silver salad tongs, a Williams-Sonoma salad cookbook aptly titled Salad, and a chocolate birthday cake covered in green coconut and red and brown sprinkles. “Salad cake!” they yelled.
AWESOME.
So when I mentioned to Manfriend I was planning to write Becky’s post, he said, “So you’re basically going to write a post listing every food you’ve eaten for the last year?”
He has a point. Because, it turns out, I think the secret to salad success is (1) keeping an open mind, while (2) maintaining high standards, and (3) leaving the rest to God. Which basically means, if it tastes good, I’ve considered putting it on a salad.
Let me ‘splain.
SARAH’S MAXIMS FOR A SALAD REVOLUTION
1. If it has lettuce, it’s a salad.
This is a personal rule. Meaning, if I add lettuce to something, for my purposes, I’ve turned it into salad.
Manfriend explained it to my new roommate this way: “What you do is you take whatever food you were going to eat, and you replace the carbohydrate—the pasta, the bread, the rice, potato, etc.—with lettuce. Bingo. Salad.”[2]
We have recently eaten the following salads:
- Pizza salad—either chunky stewed Italian-flavored tomatoes cooked in olive oil, with sautéed onions, garlic, and turkey pepperoni, topped with shredded parmesan, on lettuce, or, you know, just cut-up pieces of pizza on lettuce (note: we eat this at least once a week)
- Chili cheese dog salad—grilled hot dogs, chili, shredded sharp cheddar, green onions, diced yellow onions, and tomatoes on lettuce
- Quesadilla salad—bite-sized pieces of quesadilla topped with salsa, plain greek yogurt (our naturally low-fat replacement for sour cream), and maybe a little guacamole, all on lettuce
- Subway Sandwich Salad—a foot-long Italian meat sandwich on a bed of lettuce
Reason #843 Manfriend is a good idea: he’s 100% on board with my ridiculous salads.
2. Remember who you are. And what you are about to eat.
This cannot be overstated.
The ONLY reason my (excessive) salad eating is tolerable—is desirable—is because I put good things in my salad.
I start with the lettuce. I never eat iceberg. I try not to eat lettuce out of a bag (I’m thinking romaine hearts here). I will only eat pre-torn lettuce if I’m desperate.
My go-to is the romaine bound with twisty-tie. The darker, the swarthier, the heavier—the better. I like my lettuce when it tastes like it was grown somewhere. When it’s hardy. And romaine has these ribbed spines that burst with watery crispness in my mouth. It’s like God’s pop rocks. Amazing.
I try to follow similar principles for my other produce—it should look like it was grown somewhere. It should taste good all by itself. It should make you happy to cut it, make pre-bagged salads look wimpy, make salads with dressing look ostentatious and overdone. Like they’re hiding something. Organic carrots (unpeeled), tomatoes on the vine, fresh green beans, firm kiwis, raw corn (uncooked even, cut right off of the cob), warm and fleshy baked sweet potatoes, alfalfa sprouts, juicy apricots, and as many avocados as you can afford. Eat what’s in season. Eat what is colorful. Eat what you respect. And your salad can’t go wrong.
Similar principles apply to nuts and cheeses. Consider the glories: cheeses—shredded parmesan or any other hard cheese, crumbly cheese with craisins, jalapeno jack, anything can be good; nuts—cashews, pistachios, honey roasted peanuts, Trader Joe’s sesame seed-covered almonds, depending on how fancy I’m feeling; protein—smoked salmon, barbecue chicken, oysters with garlic sauce, shrimp and Old Bay seasoning, chicken and apple sausage, bacon, scrambled eggs, any kind of bean (really, any); other accoutrements—capers, Greek olives, fresh-squeezed lemon, buttermilk batter-fried onions, sautéed mushrooms, hash browns.
I’m salivating as I’m writing this. Salad is the best idea ever.
3. The bare floor of deliciousness.
It is out of my respect for my salads that I do not eat dressing. Even at restaurants, I do not eat dressing.
I recommend you do the same.
I’ve begun to think of salad dressing like adolescent lusts. They may satisfy us in some ways, but they keep us from learning to love what is real. Not that there aren’t some good ones[3]—analogously, some people’s high school sweethearts become their eternal companions—but most of them are a waste of energy. By which I mean calories.
Say it to yourself: Salad dressing. It was so 2009.
* * * * *
I realize that these salad principles can turn salad eating into an expensive proposition. (I am embarrassed but not sorry about the amount of money I spent on my family’s Thanksgiving salad.) But I want to bear my testimony: you can make salads work for you. I know strictly budgeting individuals, living hand to mouth and close to the bone, who’ve raised their salad standards. They have not regretted it.
When I die, I want it to be known: I was a woman who loved her friends. And her salad. I feel like in both, I celebrate the goodness and bounty of a generous God.
Because good goo, what a good time.
[1] It should be noted: Becky is my cousin. I love her. And I love that she emailed the AS gmail account to request that I, her eternal relative, share with her something about salads.
[2] Sometimes you can leave the carbohydrate in—both pasta and potatoes can taste awesome in salad; as can toasted and buttered bagels, or overgrilled cheese sandwiches, cut into croutons.
[3] One that recently came to my attention deserves special attention. It’s Sus’s dressing. My friend Sus recounted to me a salad she’d made once—sliced plum, fresh mozzarella, sugared pecans, and avocado—on which she put this homemade dressing: one part fresh-squeezed lemon juice, one part olive oil, a healthy scooping of brown sugar, and fresh cracked pepper. She said the first time she ate it, she cried. The first time I made it, I found myself eating the dressing at the bottom of my salad bowl with a spoon. It was amazing. AMAZING. And a dressing that proves the rule. Nothing less mouthwatering than Sus’s dressing will ever seriously tempt me again.
39 comments
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December 7, 2009 at 12:42 am
angie f
Oh wow, Sarah. Thanks! I have been severely bored by my salads lately too. And we have shares in a CSA (community supported agriculture) farm that, because we live in the desert outside Las Vegas is still harvesting these lovely lettuces. I am so excited to try them with your ideas. Not to mention Sus’ dressing.
December 7, 2009 at 12:45 am
Tiffany Lewis
Sarah, I knew you and I were kindred spirits. In college, when it was my turn to cook, I created the Super Salad Sunday, which was a big hit. (Except on fast Sunday–not so popular then.)
We’ve ditched the bottled dressings as well. Now it’s just a dash of olive oil and balsamic vinegar. Yum.
December 7, 2009 at 2:15 am
Kathryn
Mmmm… salad. Now I am inspired to try Sus’s salad.
May I add my favorite thing to put on salads? Dried Tart Montgomery Cherries (available at a Trader Joe’s near you).
Why are they the best?
A) Just the right sweet-tart-nothing-else-in-the-salad-tastes-like-this flavor.
B) Keep forever, because let’s face it: the reason I don’t make salad often is because I’m single and fresh foods perish before I can eat them. Dried cherries will never leave me.
But alas, I still prefer life with dressings. Please forgive my adolecent tendencies.
December 7, 2009 at 2:38 am
Carole
I love salads! They’re so pretty!
I don’t eat salad dressing, but I almost always dress my salads with oil and vinegar. Maybe that counts as salad dressing. I don’t know. I just really love vinegar.
I’ve also been known to put pesto sauce on salads. Does that count as dressing? To be honest, there aren’t many foods that I haven’t tried putting pesto on.
My favorite recent salad was lettuce, tuna (straight from the can – no mayonaise mixed in), feta cheese, pesto, and vinegar.
December 7, 2009 at 2:41 am
Mercedes
my love of salad borders on addiction. sarah you are speaking my language here! i’m a lady who likes a little zip in her mouth though, so i need some dressing. low calorie options don’t really work for me. vinegar alone kind of burns and i can go a little overboard if i start throwing olive oil in there. most low calorie pre-made dressings are barftastic–i mean seriously can anyone really get jazzed up about the idea of kraft free italian dressing on their salad? don’t even get me started on the ranch version of this product. dtalk about dishonouring your greens!
i recently found out from a vegan friend that dijon mustard makes an excellent salad dressing. i was skeptical at first, but it is the new go to dressing at our house. even my husband (a ranch dressing kind of guy) likes it. it isn’t as strong as vinegar, the creamy texture is nice, and dude it has like 5 calories per serving. bring on the avocados.
December 7, 2009 at 3:22 am
Erika
Sarah, you look absolutely fantastic. And I would expect no less from you when it comes to salad expertise. I am definitely inspired to step up my salad game. I live in California so I have no excuses, right? I once took some visiting artists-in-residence from Russia to the grocery store here and the produce section nearly brought them to tears. They ate salad every day for the three months they were here. It’s time to stop taking it for granted.
December 7, 2009 at 7:31 am
sister
Your Thanksgiving Salad rocked. I had thirds.
With Sus’s magical dressing, it and Reija’s banana sour cream pie were my favorite part of our Thanksgiving eating.
December 7, 2009 at 8:09 am
living in zion
Thank You! I think you have ended a 5 week debate/argument at my house. Wedding planned in Feb., including sit down dinner. Our daughter (the bride) refuses to consider salad with the meal. I am sending her a link to your post. I think I’ve got her now! I know your post will convince her future husband, which means I am more than 1/2 way there. She will do anything to make him happy.
Who knew salads could be tool of love?
By the way – the fact your manfriend is on board with your salad way of life, I am impressed!
December 7, 2009 at 9:46 am
lisapiorczynski
Sarah,
Noooooooooo!!!! I love dressing. Although, I should state: I only only believe in homemade dressing and in putting maybe a teaspoon of it on a big salad. You just need a tiny drop, and then some salt and pepper and a good toss. But yes to dressing. I’ve got this garlic infused olive oil that’s been a great great base. Add a little vinegar, a dot of whole grain mustard, pinch of sugar and voila. Salad dressing.
My favorite salad:
Arugula with candied pears, walnuts and shaved parmesan. You peel and bake the pears after coating them with a little butter and sugar and then serve them warm over the salad with the nuts and parm. (And the tiny dot of a balsamic based dressing. One you made. TINY.) It’s a beautiful salad. Enjoy.
December 7, 2009 at 9:47 am
lisapiorczynski
P.S. You look radiant in that picture.
December 7, 2009 at 9:50 am
Sarah
angie f, I forget that there are places in the United States that are still growing good stuff to eat, even as we speak. Love it, angie. Love it for me.
Tiffany, you and I are kindred spirits in a thousand ways. But I’m glad that salad (and a pared down dressing situation – salads need a little moisture, right? though usually I just go for some liquidy produce) is one of them.
Kathryn, you must try Sus’s salad. It’s amazing. And I’m going to try the cherries–I love dried cherries, turns out. Even fresh ones are great in salad (though they take some loving preparation). Re dressing: your salads are your own. I’m just saying–a no-dressing salad is a glory by itself. If you want to move in that direction someday, I will cheer you on.
Carole, I am not a vinegar lover. Maybe it’s a chemistry thing? But if I were, I think I’d put it on my salad too. Now pesto–pesto! That is a genius salad idea. I’m going to try that for sure for sure for sure.
mercedes, I wish we could go to lunch together. Though probably I’d still eat my salad without dressing. (And I’ll bet I could make a salad you’d want without dressing, that would still have zip. I’m going to think about that one.) Re dijon mustard–awesome! I made a great potato salad recently where the only condiment was a hardy ground mustard. SO amazing. (Boiled red potatoes still warm, red and green pepper chunks, capers, mustard, kosher salt, cracked pepper, and fresh lemon juice to taste. AMAZING.) I think I might try it on a salad. Oh! I made a great St. Patrick’s day corned beef and cabbage salad last year–with corned beef, cabbage mixed in with my lettuce, carrots, and a great mustard/drippings dressing I made. See? I guess I’m not entirely anti dressings. I just think in almost every case, they’re entirely unnecessary.
Erika, you live in California. You have no excuse. NO excuse. California is where I learned to love salads with a passion. The abundance of cheap produce and cheese would alone make me want to return. (That’s not even considering all the people there whom I love…)
sister, thank you, sister. Sus’s dressing was magical, and Reija’s banana sour cream pie was like heaven in a pie plate. We had it good, no? So, so good.
living in zion, for real? This is a true story? I am 100% delighted! 100%!!! To help salad appear on the plates of people at a wedding aka a festival of love–man. That is a good day’s work. Thank you, living in zion. You are affirming and delightful in 18 different concrete ways. (And will you keep us apprised re your daughter’s wedding salad? I’d love to know what goes in it.) (Re Manfriend: I’m lucky as all get out.)
lisa, okay, I can go with you there. If you’re defining dressing as (1) something seriously homemade that (2) you use sparingly–I can be okay with that. I really think that salads are best when they are a little wet. Sometimes I use soup for that (put a spoonful or two of my California baja soup on my salad, and I’m a happy girl), so I guess that’s dressing. But is it?? It’s convention defying, and I think for salads, that’s the way to go. Will you come back East and eat salads with me? Cooked pears. That sounds amazing.
lisa, ps, I felt radiant. It was–hands down–the best birthday extravaganza/weekend of my life. Every year a new record. And for lunch–salad cake!
December 7, 2009 at 10:15 am
Traci
Oh, food post, oh no, no no no. Preggers. Must not think of food again. Ever.
That said, awesome post, very fun read. When I can begin to think of salad again will definitely revisit. Perhaps Saltine cracker salad?
December 7, 2009 at 10:59 am
nakiru
I feel chastised for my raspberry vinagrette ways, but I’m not sure I’ll change them.
Kathryn, I LOVE dried cherries on my salads! (And in my homemade granola – it makes me feel decadent.) I also keep asiago cheese, walnuts or pecans, pickled banana peppers and Fritos. (I don’t necessarily eat them all together on one salad.) They all keep well and they all add a different pizzaz to my standard lettuce, cucumber, and green pepper salads.
December 7, 2009 at 11:37 am
kt
Agreed with Lisa. You look radiant and beautiful and just how I should like to look on my birthday.
And if it is a choice of dressing vs nuts & cheese. I am SO for nuts & cheese. no brainer.
mmmm salad.
December 7, 2009 at 12:14 pm
Shandi
Sarah,
“And romaine has these ribbed spines that burst with watery crispness in my mouth. It’s like God’s pop rocks. ” I love that. Not only because I completely agree, but because I think you are just too funny! I thought of you when I saw an appetizer that featured lettuce instead of chips/pita.
All,
I want you to know that when I saw Sarah at institute last week she was literally carrying around a bag of romaine lettuce. This obsession with lettuce has now begun to take over her spiritual life. 🙂
Kidding, of course.
December 7, 2009 at 12:35 pm
corktree
Yay for all the salad lovin!
In the days that I went off dairy and wheat, salads were my salvation. My best creation was a “veggie burger salad”, complete with mustard and ketchup for dressing.
Yes, I’m a dressing lover too. Dry salad just doesn’t do it for me and I consider it an acceptable trade off in calories when I’m ditching the carbs. But homemade and basic is best. Fresh meyer lemon juice just can’t be beat. My favorite Christmas food in recent years is a Spinach Pomegranate (with red onion and pine nuts) Salad with fresh pomegranate/lemon/olive oil dressing. Yum!
Raw kale with olive oil, lemon juice and salt (sprinkled with hemp seeds) is also a current staple around here. Just seems more wintery.
And I agree, you look radiant – all hail the power of fresh food!
December 7, 2009 at 1:32 pm
smylies
Okay. First and foremost: Traci, you’re expecting! Congratulations.
Now on to Sarah–
You expect me to buy what you said about dressings and what you said about a chili cheese dog salad? In the same breath.
Honestly.
December 7, 2009 at 2:12 pm
Shara
I remember talking to a friend one time and she said that once she stopped eating salad dressing she remembered what real foods tastes like. I loved that thought and very rarely use dressing or sauces anymore (salads, sandwiches, pastas, etc).
The result? Any dressings I now used are used only to enhance flavors, not to cover them up and I love the tastes of foods as they are meant to be. They’re delicious.
I love the idea of replacing rice, bread, pasta or whatever with lettuce. I’m going to have to try this!
December 7, 2009 at 2:19 pm
Manfriend
I love salad too! My only problem with the above-outline salad plan is that I’m cheap (at least when it comes to feeding myself). Iceberg is my standard; romaine hearts out of the bag are a huge step up for me. And yes, Shandi, that was a bag of romaine hearts Sarah was clutching the other night. I’m already a bad influence on her.
The biggest downside that I can see so far is the potential for a Salad Monster outbreak. Some people think this is just a myth, like the swine flu, but a team of hard-hitting Spanish-language news reporters have uncovered the real story (link en Espanol, for those who are trying to learn right now).
December 7, 2009 at 2:28 pm
Evelyn
Living in Kazakhstan totally changed my perception of salad because many of the salads (Russian & Central Asian) didn’t have a bit of lettuce in them.
When super ripe and fresh/home grown ingredients are available: try a standard Russian salad of tomatoes, cucumbers, dill, salt & a little oil. You can add some fresh lemon juice, tomato (not much!), onion, and maybe a little fresh, minced garlic, if the first doesn’t make you dance.
One of my fav salads that does use lettuce doesn’t look like an American salad: Use a head of small leaf lettuce (or be prepared to divide each leaf into multiple, smaller, leaves); in a separate bowl: grate a mild flavored cheese–I haven’t figured out which cheese to use in the US yet–and at least one large, raw, clove of garlic, mix and add a bit of mayo to wet the mix. You put a teaspoon of the mix on each leaf and roll it up, arrange on a plate and then scatter tomatoes (cherry, grape, or sliced) and some good olives (not the standard canned stuff) amidst and on top of the leaves. SOOooo good! If you have too much cheese stuffing it actually works really well on top of a normal American salad as it’s cheesy and garlic-spicy, or spread on bread, toast, or biscuits.
Oh, and make a carrot salad the same way you made the cheese filling… grate carrots & garlic and add a little mayo (you could probably substitute with sour cream, maybe even yogurt). It’s a zippy little mix… if it’s not spicy enough for you grate more garlic. This would also be good on top of a lettuce salad.
WARNING: Don’t plant to hang out/make out with manfriend after eating much of the last two. =D
December 7, 2009 at 3:37 pm
Katie
What a glorious post!
December 7, 2009 at 3:50 pm
Sara
My favorite salads are those with fruit because then it’s like I’m eating dessert at the same time!
Here’s my go-to salad that never, ever, ever gets old:
Romaine lettuce
Spinach
A handful or more of cut strawberries
A handful of blueberries
A handful of slivered (not sliced) almonds
A handful of Craisins
A little bit of Brianne’s poppyseed dressing
Sometimes a little bit of Brianne’s blush wine vinaigrette
Also.
Sometimes I just eat fruit that has a little bit of Brianne’s poppyseed dressing mixed in. Just a little.
December 7, 2009 at 4:43 pm
Dan
This post and the comments remind me of one of my favorite Saturday morning cartoon PSAs:
“Food is so much better when it is practically plain!”
December 7, 2009 at 4:44 pm
Dan
ttp://www.youtube.com/watch?v=nF4Kk9U_YXQ
December 7, 2009 at 4:44 pm
Dan
Let’s try this one more time:
December 7, 2009 at 4:59 pm
Kathryn
Evelyn, speaking of Russia and salads… salad there is sliced tomato and cucumber doused in either mayonaise or oil — that’s not salad! I feel your pain. I nearly cried when I found a place that served lettuce in Moscow after two months living there.
But the one salad the Russians did turn me onto (fresh and dressing-free) is:
One part fresh cucumber (little ones) – diced
One part beets (better if not from a can, but canned ok too) – diced
Two parts tart apple – diced, grated is better but I’m lazy and grating apple is messy.
Amazing. I ate it for breakfast everyday I lived there.
How converted are you Sarah, are you eating salad for breakfast yet?
December 7, 2009 at 5:24 pm
annie gray
I’m with you, Sarah, down with dressing! A splash of olive oil and pepper is just the thing.
December 7, 2009 at 5:31 pm
Heather
All the best salads are made with spinach!
December 7, 2009 at 5:38 pm
Reija
Sus’ salad and salad dressing are so good I had dreams about them. That’s right. DREAMS in the plural.
Just adding my little two cents.
Also, can we talk about how Sarah forgot to say that she also loves WATERMELON in salad? Try it out sometime. So good.
December 7, 2009 at 5:41 pm
Collette
Dan! Thanks for finding that Saturday morning clip! I think of that poor hard boiled egg soaked in mayo every time I pour Homestyle Hidden Valley Ranch on my chef salad. Talk about food issues!
December 7, 2009 at 7:08 pm
Kim Gardner
You can’t convince me that this isn’t a post intended to make me even more excited than I already am to join the casa. The only issue will be making room on the shelves for my many salad ingredients. I think my personal favorite is grapes: they’re like a delicious, water-y, unexpected burst of joy in salads… I learned it all from wraps at BYU’s L&T.
December 7, 2009 at 7:09 pm
Kim Gardner
And HAPPY Belated Birthday!
December 7, 2009 at 11:20 pm
sarahlolson
I LOVE BREAKFAST SALAD. Consider: Lettuce, bananas, watermelon chunks, avocado, strawberries, and white stilton with apricot. Yum. YUM. Been there. Awesome. I’ll bet almonds and oranges would be amazing too. Maybe even some granola or cheerios sprinkled in, if you’re really going to be crazy. (Be generous with the banana–it’s better than you think.)
I realize there are no-lettuce salads in the world. And some of them are yummy. But they’d be yummier with lettuce! (Evelyn, I want to try your grated garlic/cheese stuff. That kind of sounds awesome. Don’t worry–I’ll make Manfriend eat it too. Then we can be in garlic land together. That’s our current garlic strategy. It’s a good one.)
As for all of you diehard dressing fans–sometime, sometime, give this no-dressing world a whirl. I’m just saying. It might go better than you think–especially if you’ve just washed the lettuce (so it’s still a little wet) and your produce or other toppings are moist (consider: you could be eating salad with chili on it–no, Rebecca, chili is not a dressing). I’m telling you. I’ve converted many a person to this no-dressing/only special dressings homemade and luscious way. It’s a great world.
In other words, en que se paracen–lettuce, Christmas, and world peace?
December 8, 2009 at 3:19 am
mikelle
THANK YOU for all these great new salad ideas! I’m excited. And inspired. I made tuna for the kids’ lunch today and turned it into a salad for myself. It was great. I just have to put in a plug for my most recent lettuce discovery: lettuce wrapped hamburgers. I never have hamburger buns around, so one night we came up with the lettuce substitute. Try stuffing your burger with some cheese (or whatever else… go crazy) instead of putting it on top, throw it on the grill, then wrap it all up in some nice big romaine leaves with some tomato and sauteed onions… mmmm!!! A little messy (but then, so is a regular burger), so much yummier, and so many fewer carbs!
Yeesh– ready for a midnight snack now!
December 8, 2009 at 5:28 am
Ashlee
Have you tried Spinach? My 8 year old daughter frequently requests my spinach salad (with homemade vinaigrette, I’m a have a bit of salad with your dressing kind of gal!). It’s spinach, sliced hard-boiled egg, crumpled bacon, slivered almonds and shredded mozzarella cheese (all to taste of course). The dressing is easy to put together and lasts a long time. Dressing- (puree all ingredients together in blender) 1 Tbsp red onion (usually ¼ of an onion), ¾ C rice vinegar (white works too), 1 C olive oil, ¾ C sugar, 1 ½ tsp Salt, ¾ tsp Dried mustard and when it’s all blended add 1 ½ tsp poppy seeds and blend for a second.
Even I, a non veggie or fruit eater, LOVE this one.
December 10, 2009 at 7:51 pm
Kristine
I know it’s late in the game for this comment, but have you tried lemon juice for salad dressing?!? no calories, just juice 🙂
December 11, 2009 at 2:48 pm
jackiwalker
How would you do a salad with that blueberry cream cheese stuffed french toast you made for Easter at Eden?
I still have dreams about that breakfast.
December 12, 2009 at 10:10 pm
Becky in PA
I was highlighted on AS and I missed it! I am so ashamed, that is what I get being a weekend reader! I just want to say though – this post and comments have pushed aside my desire to make insane amounts of christmas cookies. Forget the cookies bring on the Salad!!!
January 9, 2010 at 5:41 pm
nakiru
I have just discovered the wonders of glazed pecans/walnuts, vinagrette and blue cheese with romaine. Best salad ever. Don’t tell anyone, but I believe I have eaten it 7 times in the last week…