A Tale of Two Salads!
The first salad is a winner! It has complex levels of flavours from the fresh bite of mint and cilantro to the small explosions of pomegranate sweetness. And each mouthful is a study in textual contrasts among soft, chewy, and crunch. Nothing about this salad is expected or traditional. Plus it’s pretty too. Yum, I love it!
The second salad is a loser! It has too many tastes and textures plus really annoying pomegranate seeds. This story belongs to the spouse who grew up in an upright English Canadian family where dinner was a roast, potatoes, and peas. Not surprisingly, he prefers food that comes without surprises.
two eaters…two salads…the same serving bowl
Sometimes, I contemplate two kitchens, but honestly, the spouse does put up with a lot of culinary experimentation and manages to remain good-humoured—well, most of the time.
Besides, wouldn’t life be boring if we were all the same?
Crispy, crunchy, tangy spring rolls filled with fresh vegetables and herbs—to be honest, I thought they’d be hard to make. In fact, I printed out a recipe I could adapt but put it in the back of my mind.
Then, just by chance, I spotted the wrappers in my local bulk grocery store. Clearly, forces in the universe wanted me to make spring rolls. And truthfully? They turned out to be easy, from making the filling to wrapping and rolling, once I got the hang of it.
Tabouli is a wonderful dish. It’s delicious and healthy for you, textured with crunch and snap, and has a lovely smell, dominated by fresh parsley, green onions, and lemon.
Still, from a weight watcher’s perspective, tabouli has problems. It can be heavy in carbohydrates if the ratio between quinoa and vegetables leans towards the quinoa. And many recipes call for more oil than a dieter would want.
How, I wondered, could I make this more of a diet dish while still retaining the tabouli goodness? My solution was to cut the oil dramatically and add new crunchy vegetables, snow peas and green beans, to the classic ingredients of tomato, cucumber, parsley, and green onions. I’m now thinking that I could have also added baby bok choy; I’ll try that next time and let you know.