This article is written by a student writer from the Her Campus at Skidmore chapter and does not reflect the views of Her Campus.
Tired of staring at the D-Hall salad bar (or worse, the Spa salad bar) every day knowing you’re going to throw some dressing on the same medley of bland veggies you did yesterday? Here are some tips to bring a little variety to your salad or maybe some inspiration to actually eat your daily serving of vegetables.
1.) Crunch: Every well-rounded salad has a bit of crunch. A little snap, crackle and pop amps up the texture of your salad and adds a bit of excitement in every bite. Some great options to sprinkle on top
of your lettuce include: slivered almonds, walnuts, granola (think outside the box), sunflower seeds, pretzels and crackers. If the last two seem out of place in a salad bowl, think again. Crushing up some pretzels or crackers (if you’re at school try the packets of oyster crackers for soup) is actually an excellent way to get some texture and they make a much healthier alternative than buttery croutons.
of your lettuce include: slivered almonds, walnuts, granola (think outside the box), sunflower seeds, pretzels and crackers. If the last two seem out of place in a salad bowl, think again. Crushing up some pretzels or crackers (if you’re at school try the packets of oyster crackers for soup) is actually an excellent way to get some texture and they make a much healthier alternative than buttery croutons.
2.) Protein: A salad without a full serving of at least 3 oz. of protein can only be considered a side dish, never a meal. Protein is essential if you’re thinking of making the salad a full meal and if you want to get all the necessary nutrients to keep you powered throughout your day. A small scoop of tuna salad from the sandwich bar is one of my favorite tricks. Also, you could ask the sandwich bar
for some deli turkey or ham and slice that up for a sort of sandwich-without-bread type of salad. Other options: chicken (especially when they have roast chicken breasts at D-Hall), kidney beans, chickpeas, hardboiled eggs or salmon from the Global Café.
for some deli turkey or ham and slice that up for a sort of sandwich-without-bread type of salad. Other options: chicken (especially when they have roast chicken breasts at D-Hall), kidney beans, chickpeas, hardboiled eggs or salmon from the Global Café.
3.) Salt and Pepper: Shake it up and pour some good old S & P on your veggies. Be sure you mix, shake and toss the salad after.
4.) Try a New Dressing: If you always reach for the balsamic vinaigrette this is a good and simple way to surprise your taste buds. Try any of the other pre-made dressings or, if you’re in the D-Hall, try one of their own homemade dressings – they’re usually excellent. Another option for a well-dressed salad is making your own dressing. Grab a bowl, add some vinaigrette, olive oil, salt, pepper and Dijon mustard then mix with a fork and pour.
5.) Go Fruity: A little bit of sweetness in a salad goes a long way. Add some raisins, dried cranberries, thin apple slices, grapes or strawberries for a fresh and delicious twist.
6.) Chop: I cannot stress this tip enough. In New York City, one of my favorite delis is called “Chopped” and their specialty? You guessed it – chopping, chopping and more chopping. Sure it
takes a little extra time and effort, but I promise it’s worth it. Cut up your cherry tomatoes, big cucumber slices, even those hunky pieces of lettuce that are the size of your own hand. Smaller pieces allow you to get more in each bite – a little bit of the crunch, protein, fruit and veggies in ever forkful.
takes a little extra time and effort, but I promise it’s worth it. Cut up your cherry tomatoes, big cucumber slices, even those hunky pieces of lettuce that are the size of your own hand. Smaller pieces allow you to get more in each bite – a little bit of the crunch, protein, fruit and veggies in ever forkful.
7.) Shake: Chopping leads into the next preparatory step – shake. Try to make your salad in a to-go container if possible as the plastic enclosure is ideal for shaking and mixing everything together. If you’re stuck with a plate (or you’re environmentally friendly) then grab a fork and knife and, for lack of a better word, toss that salad (sorry). Just go slowly, mix everything together, get the dressing evenly throughout the salad and voila – you’re ready to dig in.