Ode to the Salad

"If you have a complete set of salad bowls and they all say Kool Whip on the side, you might be a redneck." - Jeff Foxworthy

What is salad?  As I prepared dinner, I pondered this question.  The word salad has far reaching implications.  From meat to veggies, fruit to pasta, the options are limitless.  I think that being raised in the Midwest has given me a unique perspective on salads.  In North Dakota, bringing a salad to a potluck meant so much more than running to the store for a bag of chopped up lettuce.  Every gathering was bursting with a colorful display of fruity concoctions, sugary delights, and savory salads.  Salads were not diet food.  They were (and probably still are) the refreshing treat between the "hotdishes" and potatoes.

Salad has a complex history.  (For an interesting history on salad see: http://www.foodtimeline.org/foodsalads.html#fruitsalad).  From the ancient Romans and Greeks to modern day chefs, salads have become an integral part of our diet.  This left me once again pondering, what is salad?  The definition of salad, interestingly, is as follows: 

1. : any of various usually cold dishes: as

              a : raw greens (as lettuce) often combined with other vegetables and toppings and served especially with dressing

b : small pieces of food (as pasta, meat, fruit, or vegetables) usually mixed with a dressing (as mayonnaise) or set in gelatin

2.: a green vegetable or herb grown for salad

I guess those of us in North Dakota who ate of plethora of fruit in jello, cookies and mandarin oranges in pudding, and fruit cocktail in cherry pie filling (this ones for you Dad!) were doing it right all along.  One of my favorite "salads" is in a league with these greats.  A combination of jello, cottage cheese, pineapple, walnuts, celery, and a handful of other ingredients, its green goodness a combination of sweet and savory that always makes me smile.  

Now, I tend to stick to a healthier salad variety when preparing meals.  Fresh greens, a good variety of chopped veggies, and a little salad dressing is the go to.  Add in a little feta or blue cheese and maybe some nuts or dried fruit and you have a delicious side or light entree.  Mmmm mmmm good!

But what would a salad be without the dressing?  From balsamic vinaigrette to creamy ranch, it's all in the dressing!  However, I don't wish to consume my days worth of calories in 2 tbsp of dressing so finding low calorie options always appeals to me.  Though I love a good balsamic vinaigrette, sometimes I need to switch it up.  Here is a recipe for Honey Apple Cider Vinegar salad dressing that is low calorie and absolutely delish!  It is easy to prepare and stores well.

Honey Apple Cider Vinegar Salad Dressing

1/2 cup honey
1/4 cup apple cider vinegar
3/4 cup extra virgin olive oil
1 teaspoon mustard powder
1/2 teaspoon dried basil
1 small shallot, minced
Juice from 1 lemon
Salt and pepper

 Directions: 

Whisk together honey, apple cider vinegar, shallot, lemon juice, mustard powder, and dried basil.  Slowly pour in olive oil while whisking to emulsify.  Season with salt and pepper to taste.  Pour into jar with lid and refrigerate. Makes about 1-1/2 cups or 24 one-tablespoon servings.

Pondering the meaning of salad has left me with an appetite.  So for now, farewell.  May all your salads be cool and delicious!

Alaska Fun Facts: Giant vegetables are common in Alaska due to the extremely long days in summer. Alaska has grown a record cabbage weighing in at 94 pounds.