Dispelling nutrition myths, ranting, and occasionally, raving

Summer of Salad

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You know what I really don’t like? Raw broccoli. For that matter, I’m also not a fan of raw mushrooms or asparagus. I do, however, love all of these vegetables in their cooked state. To add a little more excitement to your salad, try adding cooked veggies (either warm or cooled). I steam broccoli and asparagus until it’s tender-crisp, sauté mushrooms, roast sweet potato, roast beets, etc. and add to my raw vegetables, especially leafy greens. To bump up the protein in my salad I usually add some nuts or seeds (raw sunflower seeds or toasted cashews are faves) or chickpeas, maybe some goat cheese. Then just toss with your favourite dressing. My stand-by: balsamic vinegar mixed with mustard (either dijon or spicy honey). My favourite dressing takes a little bit more work but is absolutely worth the effort. It’s from this recipe for Oriental-Style Chicken, Veggie, and Cashew Salad.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

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