Home > Feeding Frenzy > Archives > 2008 > May > 09
Friday, May 9, 2008
Can “salad days” save your sanity?
The Atlanta Journal-Constitution
These weeks towards the end of the school year are enough to put me over the edge.
On top of all the extra school events crammed in before they shutter the doors for the summer, my kids’ recreational sport’s schedules have kicked into full gear, with game after game to prepare for tournament after tournament. And did I mention junior high play rehearsals till 6 during the week and on the weekends too?
I’m in the car constantly after work, but still want to have dinner together for my brood for those 15 minutes of togetherness, whenever it might come. In the winter, that means plugging in the crock-pot, but with the warmer weather, that food’s just too heavy for me.
So I turn to salads. Yep, that’s right salads. Those cold crunchy things that can be made in as many varieties as there are activities to keep you on the go. After writing the 5:30 Challenge column for so many years, I can’t help but think of meals in terms of five ingredients. So, I start with greens, a protein, a dressing and then add 2 other “bonus” items to keep it interesting. For an upcoming 5:30 Challenge recipe, I did a Chicken Caesar, so began with a bed of romaine, topped with grilled chicken, zesty dressing, croutons and shredded Parmesan cheese. I keep what ever needs to stay crunchy together and toss with the other ingredients just before servings, or if we’re eating sequentially, let people top their own.
What are your tricks to keep weekdays meals moving? Do you have specific solutions especially for spring and summer? I have a feeling we can all use a few new ideas to keep things fresh and fast. Also, if you have your own 5-ingredient salad, let me know here or email me at fivethirty@ajc.com.
RELATED: 5:30 challenge recipes | Easy salads
