As spring rolls around and I’m starting to remember that my children love to go to the pool in the summer, I’ve been slightly more aware that I might want to stop eating bowls of ice cream every night and I might want to pull out the dusty work out videos and weights.
So I’ve been eating tons and tons of raw fruits and vegetables, and salads. And if you know me, you know that I finally admitted a couple of years ago that I’m not a salad girl, and that sometimes I feel a little ostracized because of it, since it seems like being with women, going to ladies luncheons, etc., always involves a salad. I do have a friend who sympathizes, and when we were together at a luncheon and were served the salad, and then were waiting for the main course to be served, were both shocked to find out that the salad WAS the main course (I mean seriously? Don’t women get hungry too???) In fact, Luke and I always joke because I’m so unlike a woman when I eat that it confuses the servers–I always order the meat and potato type food, and Luke orders the grilled fish or lighter type meals. It’s just who we are.
But I’ve discovered that I can make a delicious salad for lunch if I have the right dressing. So I poured over my cookbooks (I do make some pretty good salads for company, since most normal people like salad), and found a dressing I hadn’t used in years, from my sweet friend Lory. She had originally served it up over a tasty spinach salad, but I just made the dressing by itself for my romaine lettuce salad.
I’ve been using any of the following things to top my salad (and I have no idea why I’m telling you this, because I’m sure all of you already know how to make a salad), but just in case: black olives, diced red peppers and red onions, avocados, cherry tomatoes, cucumbers, broccoli, walnuts, almonds, hard boiled eggs, a tiny bit of leftover diced meat, and this dressing, and it’s been wonderful!