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What’s on your salad?

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Greg Peck
July 16, 2013

They say tastes change as we age. That’s true for me. When I was a kid, I ate sugary cereal by the boxful; I ate nothing but white bread. I drank 2 percent milk.

Today, I eat plain Cheerios for breakfast. I put fruit on it and avoid the sugar bowl. I despise white bread. I eat whole wheat, or rye or some other exotic loaf. I drink 1 percent milk; 2 percent tastes more like whole milk to me.

In keeping with Monday’s discussion of fresh produce purchased at the Janesville Farmers Market, here’s what goes on my salad. For many people, a salad starts with iceberg lettuce. Several years ago, I got the message that iceberg lettuce has about as much nutritional value as cardboard. So I tried something else—fresh spinach. Now, that is almost always the base when we make salads at home. (In contrast, now I hate iceberg lettuce.)

To this I add slices of yellow pepper (we recently switched from green to the sweeter-tasting but more expensive yellow ones), sliced carrots and radishes, perhaps cucumber slices and tomatoes if they’re in season and not those awful-tasting out-of-season ones you find in stores. Then we’ll top it with grated cheese, a few croutons, maybe a sliced boiled egg and perhaps even a few bacon bits. (I realize these last few ingredients are high-calorie fats, but hey, a little indulgence, please, especially if this serves as the meal and not a side dish. Besides, haven’t I told you I like to eat?). Dressing—usually Western—seals the deal.

What’s on your salad?

Greg Peck can be reached at (608) 755-8278 or gpeck@gazettextra.com. Or follow him on Twitter or Facebook



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