Salad Days

"Salad Days". That term means different things to different people. Heck, even to just me, it has meant different things.

When I was younger and poorer, it represented those days when there was more month than money. I ate a lot of salad then because lettuce was cheap. Of course, this was in the days when you could look up "lettuce" in the dictionary and you wouldn't find a definition...just a picture of a head of iceberg. I could walk into the store and, for a couple of bucks, walk out with about a bizillion heads of iceberg, an onion, a pepper, some celery and carrots, maybe a cuke, and a bottle of mostly oil salad dressing. Properly managed, this could last for at least a week of lunches and dinners.

"Salad days" took on a whole other meaning about seven years ago. Our 6th anniversary fell on a Saturday and we decided to renew our vows in Yosemite. Frugal as I am, I decided that there was no reason to buy a new dress, since the one I wore only 6 years before was paid for and had only been used that one time. Well, over the intervening years, I admit that had put on a "couple" of pounds. But, if it hadn't been for the fact that the cleaners obviously shrunk the dress when I had it cleaned and boxed after the wedding, this would not have been a big deal. As things stood 3 months before the "vows", there was a good inch gap between the zip and the zipper.

At first, I thought I'd try the health club route, but that didn't work out. This drop dead gorgeous guy showed me around the club. It was a whirlwind tour of "here's the aerobics room, here's the free weights room, here's the machine room, here are the showers, etc." Just as I was wishing for a quick rest stop to catch my breath, he stopped - right in front of a scale. To my utter disbelief, he asked me to hop up on the scale. I mean right there before God and all these skinny little women. Well, I looked him right in the eye and said, "My husband doesn't know how much I weigh. What makes you think I'm going to let you know?" He returned my icy glare and said, "This is needed to set the equipment to your body for maximum workout efficiency" and I said, "Thank you, and I'll try not to let the narrow door hit my wide butt on the way out." Instead, I reverted to the age old ritual of salads and walking. It worked just fine and it didn't cost me a couple of hundred bucks.

Regardless of what "salad days" means to you, salad days aren't the same any more. It isn't just iceberg lettuce. Shoot, you don't even have to buy lettuce by the head and take it home and wash and cut it yourself. There's salad in a bag. And, it has all sorts of new things in it - "baby greens", arugula, radichio, etc. I don't know if I really like it. First off, it's expensive. Secondly, some of it looks like a weed. But, most of all, some of it tastes as bitter as old fashion tonic.

But remember, salads don't have to be full of green leafies. Try these for a change:

Broccoli Pea Salad
Serves 6.

4 cups broccoli flowerettes
1 cup frozen peas -- defrosted & drained
1/2 cup raisins
1/4 cup sunflower seeds -- hulled
1/2 cup red pepper -- seeded and chopped
1/3 cup red onion -- chopped
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon cider vinegar
1/2 teaspoon Worcestershire sauce

Blanch broccoli flowerettes in boiling water (about 5 seconds or until they turn bright green). Immediately plunge the flowerettes into ice water. When thoroughly cooled, drain. Mix broccoli flowerettes, peas, raisins, sunflower seeds, pepper, and onion in a serving bowl. In a separate bowl, mix mayonnaise, sugar, vinegar, Worcestershire sauce. Pour mayonnaise mixture into broccoli mixture. Mix well. Refrigerate for 1 hour and serve.

Carrot Salad
Serves 6.

3 cups shredded carrots -- about 4 large carrot
1/2 cup white raisins
1/2 cup crushed pineapple -- drained
1 green onion -- thinly sliced
pinch salt
1/2 cup plain yogurt
1 tablespoon honey
1/4 teaspoon powdered ginger

Mix shredded carrots, raisins, crushed pineapple, and green onion together in a bowl. Sprinkle with salt. Mix again. In a separate bowl, mix yogurt, honey, and ginger. Pour yogurt mixture over, carrot mixture and toss. Refrigerate for 1 hour and serve.

Jill's Mom's Three Bean Salad
Serves 6.

3 cans beans (you choose the type) -- drained
scallions -- chopped
green pepper -- chopped
celery -- chopped
1 cup cider vinegar
1/2 cup sugar
salt and pepper -- to taste

Boil cider vinegar, sugar, salt and pepper. While still hot, add beans, scallions, pepper, and celery. Cover and refrigerate. This is best if refrigerated overnight.