Tomatoes star in this salad.
Here’s a scrumptious salad with an unusual (to me), delicious, and easy-to-make dressing.
The credit for this recipe goes to Mark Bittman, author of How to Cook Everything: his idea, his dressing. My only contribution was to expand the recipe ingredients. I added six sprigs of cooked asparagus because I had them. And I would have added a few green onions if I had them.
The point is that, unlike regular salads in which tomatoes are bit players, this salad makes them the stars. And, as Bittman says, you can get these tomatoes fresh all winter so when you get a craving for something not canned and have a little extra $$ in your pocket…well, you get the idea.
Kimlan’s multi-grain soy sauce
Oh, and by the way, if you can tolerate a small amount of gluten soy sauce as I can, you might consider trying other brands beside those in your grocery store.
Our Asian market carries about 20 different varieties, and they don’t all taste the same. One I particularly like is Multi-Grain Soy Sauce, and it has a more mellow flavour than regular soy sauce.
P.S. Sorry for the photo; I took it on a dark day.
Last June, I wrote a post, entitled “Is a Calorie Just a Calorie?” in which I discussed an interesting food study, reported on in The Washington Post. In this study, scientists examined the effects of various foods—potatoes, nuts, yogurt—on weight gain/loss and discovered that these effects were different than what would be expected, given each food’s calorie count.
Most importantly, this study demonstrated that weight loss is a lot more complicated than just “calorie in; calorie out.”
Recently, Mark Bittman interviewed Marion Nestle, who is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University and who co-authored the 2012 book, Why Calories Count, with Malden Nesheim.
Bittman’s report of this interview, once again, points to the difficulties of just counting calories as weight-loss strategy. To summarize:
Q: I want to eat a healthy diet/lose some weight/keep those pounds off. I know I have to eat lots of vegetables. But how do I get beyond raw carrots, steamed broccoli and salad, salad, and more salad?
A: Have a wide variety of vegetable dishes at your fingertips.
Unfortunately, this is easier said than done. I don’t know about you, but I didn’t grow up learning how to be innovative with vegetables. In fact, they were generally just a humble afterthought, plopped down next to the good stuff—meat and potatoes—and followed by the highlight of our family dinner—dessert.