As I think about fresh starts, I can’t help but think about a salad. Long ago (but not too long ago), salads were mostly iceberg lettuce, maybe some carrots, a tomato and come cabbage on it for color smothered in ranch dressing. Yum……..uh……really? Today we see that tender leafy greens are leading the fresh salad category across the US and that folks are finding very inventive ways to make salads. Not only do they taste so much more exciting, but their nutritional content is off the chart compared to the “wedge.” Kale, for example, was never used for much but a garnish or ornamental garden plant but today it is the craze!
Kale is popping up everywhere. I love that you can get a kale salad in many restaurants today. We have a saying here that kale is the new bacon; I hope it becomes the new ahi tuna as well. Lets replace the ubiquitous tuna towers with kale creations. Heck, lets go beyond that and find the next kale. There are so many delicious leafy greens out there that are untapped I am excited by the opportunity for salad’s “fresh start.” Not only are these greens making exciting new salads, folks are finding new, exciting ways to introduce them to their diets. Smoothies, juices, brownies, soups, sauces; you name it, it could go there. Check out Myra’s cookbooks for lots of delicious suggestions!
Speaking of fresh, don’t forget to shop for your greens last in the supermarket and get them home and into your refrigerator as soon as possible; your experience will be so much better with this simple advice.
You will be much more inclined to return to that healthy tub of leafy greens if your experience is a good one. With the new year, many have resolutions to eating better and tender leafy greens are a great way to go!