You Don’t Win Friends With Salad

Eat more salad, they told me.

And yet the whole time, this clip from a older episode of The Simpsons (Lisa the Vegetarian first aired in 1995) was running through my head:

I’m not opposed to eating vegetables. I’m not opposed to eating salad. I just thought, previously, that I was doing ok with my ratio of food-type consumption.

First, a Dietician told me that I needed more leafy greens in my diet. Then, a Natuopathic Doctor. It took two professionals to set me on the right track.

And you know what? 9 months later I can honestly say it’s been a long time since I’ve felt as good as I do now. It’s not just that I eat salad. I made a lot of dietary changes. But salads have probably been the biggest change and the most challenging to integrate. At first, ideas for salad didn’t come naturally. And they don’t always now, but it’s getting easier. I have to meal plan. I have to make new choices at the grocery store.

I had to decide it was time for a change.

I’ve learned to embrace salads as a daily food choice, as part of my meal planning, and part of my grocery budget.

Know what else? I’ve won friends with salad.

I’m slowly becoming known as the friend with all the salad ideas. People have mentioned that my constant barrage of salad pictures on Instagram inspires their own salad-making!

Beet and Wild Rice Salad

For me, this recipe screams Fall! Thanksgiving! Family time! One of my aunts makes a variation of this salad for family get togethers. This is a copycat version of her recipe.

The original recipe calls for regular feta cheese, if you prefer.

My family uses Black Duck Wild Rice, from Peterborough, Ontario. This rice is roasted with maple wood and makes your entire home smell absolutely amazing!

Beet and Wild Rice Salad

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Ingredients

  • Beets
  • Wild rice
  • Dill (fresh), chopped
  • Goat feta cheese, crumbled
  • Balsamic vinegar
  • Olive oil
  • Maple syrup

Directions

  1. Cook beets and wile rice at the same time. Boil the beets until cooked through, and cook wild rice according to directions (I made about 12 beets + 1 cup of wild rice).
  2. Rub beets with a paper towel to remove the skin (and wear rubber gloves so you don’t dye your hands). Seriously, this works really well and there is less waste than if you try to peel with a pairing knife.
  3. Slice beets into bite-sized pieces and add to wild rice.
  4. Add dill and goat feta cheese, then stir.
  5.  Mix the vinaigrette (2 parts olive oil, 2 parts balsamic vinegar, 1 part maple syrup).
  6. Pour vinaigrette over salad.
  7. Enjoy warm or chill in the fridge and serve later!