The right way to veg out Whether you’re at the supermarket or a restaurant salad bar, all kinds of tempting options are going to stare back at you. Before you dig in, think about what’s most appealing. After all, you want your salad to be delicious and full of ingredients you’ll be excited to eat. The trick is to limit the more indulgent picks (croutons, cheese, nuts, raisins) and bulk up your bowl with plenty of 0 PointsPlus value veggies. At your meeting this week you’ll have a chance to play with your food by building a salad together. And of course you can use our Salad Bar Cheat Sheet (see below) any time to find just the right fixings and see how your selections add up. Which “expensive” additions are really worth it to you, and which ones won’t you miss too much? Once you’ve narrowed down your list, these tricks will help get maximum satisfaction from your salad creation. Boost the base. Iceberg and romaine lettuce are just the beginning. Try other greens like spinach, kale, endive or arugula for a tasty change of pace. Even throw in a generous handful of fresh herbs. Trim the fat. Cheeses and dressings often come in lighter varieties that taste almost as good as the original. Chop, chop! Slice and dice high PointsPlus value ingredients (olives, nuts, cheese, cooked bacon) into teeny pieces so they’re evenly distributed through the salad and you get a taste of them in every bite. Think fresh. Dried cranberries and raisins add a sweet punch to salads, but their concentrated sugars mean a higher PointsPlus value. Try fresh fruit like strawberries, blueberries, diced melon or fresh orange segments instead. Vary your protein. Do you default to the same old grilled chicken or hard-boiled egg for protein? Try lean shredded roast beef or turkey, drained canned beans or cooked shrimp (defrosted frozen pre-cooked shrimp are perfect). Be bold. Splurge on intensely flavored oil and vinegar like a chipotle-infused olive oil or high-quality aged balsamic...
Posted on: Thu, 01 Aug 2013 11:49:15 +0000
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