If you’ve ever had the problem of catering for five people who come home at different times, like different foods and consume different quantities you will soon realise the importance of the SALAD. Some of my friends would talk of “just a salad” or “throwing together a salad”. Good heavens you don’t throw together what can be a most delightful meal. You assemble it carefully and you can even personalise each plate – one child won’t eat carrots, so he doesn’t have any carrots on his salad, another likes his salad potatoes as they come without dressing or mayonnaise. My attitude is that it is easier to let the have what they want than make a big fuss about non-essentials. My kids didn’t get scurvy and lived to reach adulthood without being excessively under – or over weight, so I must have been doing something right as far as cooking and feeding went.
Yes, a salad is an ideal non-cook meal – you start with some meat – or fish – and add whatever you have around the kitchen or can pick from the garden. Potatoes, tomatoes, lettuce, peas, sprouting broccoli. We’ve had all these from our own garden at one time or another and it feels great to pop out and harvest a lettuce or pick a few garden peas to pod on the spot and add to the salad rathet than having to think about buying them when you next go out the shops.
Salad doesn’t have to be restricted to summer. We stil eat salad – though I tend to refer it it as a “cold meal” – into autumn and winter. Without even thinking about it we usually get our five portions of fruit or veg a day as the dieticians reccommend.
All days should be SALAD DAYS!