eat more salad

Got back from Hawaii a couple of days ago…I didn’t eat very well while on vacation. Mostly burgers, yikes!
So, I went shopping yesterday for veggies and proteins. Got spinach and butter lettuce at great prices at Costco and can’t wait to have some yummy salads all week.

Today I went out for lunch and dinner…bad I know… but it’s what happens on weekends. I had soup and SALAD for lunch and meat and SALAD for dinner.
I’m trying to eat salad again; as much as I like salads I get lazy and don’t prepare them at home. Silly me!
Tomorrow I’m going to prepare my favorite mix of greens, carrots, and whatever other veggies I have in the fridge. I mix about three days worth in a big ziploc bag and then it’s a matter of just adding the dressing to the daily portion. That got me to eat more salad the other week.
yay…

Anytime I think of salad I think GREENS…well, as much as I love green salad it’s good to eat some other stuff. I made this salad for us the other day…with daikon…never had that before and it was yummo!, as Rachel would say. Here’s her recipe:

Thai Cucumber and Radish Salad
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Passport to Thailand
1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.

When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.