Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, May 17, 2012

May is National Salad Month

May is National Salad Month
May is National Salad Month and with the variety of ingredients available, there are unlimited options for making healthy, great tasting salads.
The word “salad” comes from the Latin “herba salta,” which actually means “salted herbs.” History tells us that long ago before the fork was invented, they called their salads salty herbs because that’s what they were: bits of leafy herbs dressed with salty oils.
The first thing to consider is the base of the salad which is usually lettuce. There are many varieties of lettuce available. It can also be fine to mix a variety of lettuces together. Another option is to use vegetables for the base and not use lettuce at all.
Next consider adding protein to the salad. While ham, chicken and turkey are great options, don’t forget eggs, seafood, tofu, ground beef, beans and nuts.
Toppings while they add flavor and color can also add calories. Be careful regarding the amount of high calorie toppings that are added to salads i.e. cheese, nuts, croutons. Adding plenty of fresh vegetables will provide a lot of flavor with fewer calories.
Also pay attention the amount of salad dressing added to the salad. Salad dressing can pack a lot of calories depending on the amount used.

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