How to Make Your Salads Taste Better
When going out to eat as a vegetarian, there’s nothing more that I dread then someone telling me not to worry because “you can always get the salad.”
Yes, technically true, but oh so far away from being something to get excited about.
If you’re at a “normal” restaurant—you know, the kind that sells burgers, fried foods, chicken wings, steaks, and other carnivore culinary delights, then chances are the salads are going to be at best, an afterthought, and at worst, not even a thought at all. Iceberg lettuce, ranch dressing, and croutons just don’t cut it when it’s your main meal.
Salads can be really, really good though. You just have to make them good. I eat salads almost every day but they resemble nothing of the salads you get at most American-style restaurants.
You should opt out of iceberg lettuce entirely, for one thing. Not only is it basically tasteless, but it has no nutritional value anyway. I give it a C for its crunchiness factor, but in all other respects, it is a failure. Instead, try using baby spinach, my personal favorite, as well as romaine lettuce, green lettuce, or even raw kale.
The dressing is an important part of most salads but to you the truth, I think that’s only because most salads don’t contain a lot of flavor without it. I rarely use commercial dressing. Most of the time I simply add a tablespoon of olive oil and a pinch of salt. My favorite dressings are ones made from raw nuts in a food processor, spiced with dill, basil, and lemon.
Here are some toppings I like to use in salads:
- Clementines
- Strawberries
- Raw almonds
- Raw sunflower seeds
- Raw pepito seeds
- Cauliflower
- Carrots
- Beets
- Goat cheese
- Basil
- Dill
- Occasionally mock meats.
And as mentioned, a simple light dressing can be made from olive oil and salt.
If only restaurants would make salads like these, I’d get a lot more excited about dining out for American food.
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