SIZE MATTERS?

Before I begin this blog, please get your head out of the gutter. This is not about the innuendos of salad and sex, but how big or small the vegetables need to be diced before it becomes a salad. Could there be a between stage called slices before these chunks of tomatoes, cucumbers, peppers turned into cubes of healthy delights? Think about it!

(Source: www.free-extras.com/images/cucumber_slices-5605.htm)

Is the above illustration one that begins the workings of a salad creation or simply slices of cucumbers that will nicely decorate my plate? Wait a minute! Maybe, we add some thinly sliced onion along with vinegar, water, sugar and tablespoon of dried dill, and presto – cucumber salad. Now, my slices became a salad. This all too confusing!

If you think slices of tomato are innocent bystanders and cannot be turned into a salad, well my friend, you would be wrong. Just add slices of onion with some light Dijon vinaigrette and you have a Creole Tomato Salad.

(Source: www.cookinglight.com/food/quick-healthy/quick-easy-summer-recipes-00400000046696/page13.html)

Did you know if you roasted thin slices of yellow, red and orange peppers add some finely chopped fresh parsley along with mint, lemon juice, olive oil, and salt, it would a Tri-Color Bell Pepper Salad?

(Source: www.azcookbook.com/tri-color-bell-pepper-salad)

So, my entire slice theory is out the window! Depending upon the name of the salad, large pieces of vegetables can be incorporated into the salad family.

There seems to be a consensus that dicing vegetables as small as possible that it will always be a salad. For example, Lebanese Tabouli Salad is so finely diced it is truly a work of art. You wonder how much patience and precision goes into making this great tasting salad. But that is the point – no matter how small the vegetables are cut, it will be called a salad.

Until next…stay healthy.