This is the stuff of life. Every day we have at least one meal with a big salad as the main dish. Thanks to Joel Fuhrman (Eat to Live), our diet has taken a quantum leap in the right direction. Probably the most important part of it is to eat salad, and LOTS of it. The key is to eat as much leafy-green and fresh-veggie food as you can. Every day.
BASIC SALAD PLAN
fresh veggie pieces
cottage cheese or avocado
Fill a 1 to 2 qt. bowl about halfway up with bite-sized pieces of Romaine lettuce. Top with halved cherry tomatoes, or whatever you like. Add a dollop of cottage cheese or a cut-up avocado half, drizzle about 1 Tbsp. of balsamic vinaigrette on top. Add 1 Tbsp. of pumpkin, sunflower, or freshly ground flax seeds.
Orange segments cut in bite-sized pieces
Jack cheese cubes
Pecan or walnut halves
Carrot pieces marinated in vinaigrette
Sweet pickles, cut into 1/2" pieces
Gouda or cheddar cheese cubes
If you have some whole-grain crackers, they're nice with this type of salad, but don't fill up on them. We like to add a little fruit dessert to this meal, like warmed peaches or berries from the freezer, topped with a touch of cinnamon, brown sugar, or even sour cream. In the summer, we make "ice cream" made with fruit, rice milk, and honey.
Use your imagination, but don't go crazy with the fats. We eat this kind of salad pretty much every other day. On the in-between days, we have denser salads like pea salad, corn salad, avocado salad--all on a bed of lettuce.