Salads: To Dress or Not?

On my diet plan, I’m permitted miniscule amounts of “condiments.”

Salads are a challenge, or at first glance I thought they’d be. My favorite salad dresings are caesar and blue cheese. (I’ll state up front that in spite of its raging popularity since its 1973 invention, I think ranch dressing is a waste of good milk.)

So when I was facing a plate of cucumber, mushrooms and tuna that first Sunday night, I was thinking maybe I didn’t need anything else. And you know: tuna makes a passable salad dressing. Especially when you’ve subsisted on shakes, bars, and packaged soup all day. Lo and behold, here I am five days into the plan, and I haven’t dropped a drip of dressing on any of my greens. A few observations:

No matter how tasty prepared packaged food is (and some of it is) I find I really appreciate the taste of raw lettuce, unadorned with soy or whey or cellulose.

Steak and chicken also make excellent salad dressings.

I’ve never been much of a meat-eating guy. I prefer to have meat mixed with things like bread, rice, or cooked vegetables. That Monday night steak was more a sense of celebration when we treated the young miss to a birthday dinner.

On the other hand, once I mixed a fruit cup in a lettuce salad for dinner when the church ran out of dressings. That wasn’t bad: banana, pineapple, and grapes with bread.


Off ten pounds in six days, according to the crazy scale at the house. Is this worth it? Better be. Maybe I can combine that scrambled egg packet with the pancake packet and have crepes. I’ll have to eat them in two sittings, however.


About catholicsensibility

Todd lives in the Pacific Northwest, serving a Catholic parish as a lay minister.
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3 Responses to Salads: To Dress or Not?

  1. David D says:

    Not sure whether you’re trying to avoid carbs, calories or fat but good alternatives include non-fat sour cream, low fat yogurt, mustard, lemon juice and/or vinegar. With sour cream and yogurt, you can add whatever spices or herbs you like or some mustard or vinegar. If these are too thick you can thin them with a little vegetable broth or some other low calorie liquid. Also, don’t forget to season your salads. A little bit of kosher or sea salt goes a long way.

  2. Todd says:

    Thanks, David. I just woke up from a nap where I spoiled my diet by eating crackers with bean dip. Bean dip? Not chicken tikka masala, pasta with clam sauce, or pollo michoacana?

    Kosher salt–good idea.

  3. Anne says:

    A suggestion given by a Weight Watcher leader is to have the dressing on the side and dip your fork before you pick up the food. You get the flavor and not as many calories.

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