![]() ![]() ![]() Given that only about five percent of Americans get the recommended daily amount of fiber, having a delicious and simple fiber-delivery system is a great way to beat those odds. The good news is, you can easily make a homemade salad healthy, yummy, and satisfying by providing an abundance of whole, plant-based foods, including raw ones, to yourself and your loved ones. And so, the health benefits and taste of a salad depend on what you put in it and on it. And yes, there’s a long history of “healthwashing” perfectly ghastly dishes by calling them salads (just Google “retro gelatin salad” to get an idea of what I’m talking about). Or veggies covered in enough oil to lubricate a John Deere engine for years. You might see salads with giant pieces of factory farmed meat and cheese adorned by minuscule shreds of shaved greens. The hashtag #saladsofinstagram opens up a world in which salad plates and bowls have become high art and even higher cuisine. In addition to lettuce and garden veggies, we’re adding nuts, seeds, grains, proteins, fruit, berries, and various other ingredients to our salads. Increasingly, people are thinking of salads more broadly and more creatively than before. It is this view of salad that inspired comedian Jim Gaffigan to tell us: “One of the benefits of eating salad is that you can eat tons of it and never be satisfied.” But recently, that’s begun to change. Order a salad at a restaurant where the rest of your table is indulging in rich meals full of meat, dairy, and processed carbs, and someone will likely make a crack about “rabbit food” or “sticks and twigs” (unless you’re their boss, in which case they will just think it). Or a big wooden bowl of lettuce, carrots, and cucumber slathered in Italian or ranch dressing at the center of the family table, from which everyone tongs a small portion onto their plate before the “main” course.Īs a result, salad has become, to many, a coded shortcut for “living a joyless life in a vain and misguided attempt to achieve immortality through self-denial.” Many of us eat salads when we’re trying to shed pounds for the wedding or the beach trip, not for the sheer joy of eating salads. A meager serving of iceberg lettuce, two sliced cherry tomatoes, half an olive, and three and a half grams of shredded carrot as served by casual chain restaurants and airline meals. The first salads were just veggies made palatable by some form of preservation, possibly pickled or brined, or just salted to draw out moisture and make them easier to chew.Īnd until recently, that was pretty much what most people thought of when they imagined a salad. ![]() Going all the way back to the invention of the word “salad,” which comes from the Latin herba salata, meaning “salted vegetables.” You know what, let’s back up for a moment and view the salad in historical context. Additional charges apply for this topping.The writer and social commentator Fran Leibowitz once stated: “A salad is not a meal, it is a style.”Ī provocative sentiment, surely, although I have no idea what it means. This revolutionary Mozzarella provides the creamiest, meltiest, most dairy like experience, and it won't stick to your teeth! Now serving at all locations. Additional charges apply for this topping.Ĭrafted from plant MILK, Mikoyo's Creamery Mozzarella is dairy, gluten, lactose, nut, and allergen free. The crumbles are 100% vegan, made with non-GMO soy, provide a good source of lean protein and are low fat and cholesterol free. Additional charges apply for this topping.Ī meat-free alternative, MorningStar Farms Italian Sausage Style Crumbles are expertly seasoned with a bold, rich sausage flavor that pairs perfectly with Venezia’s famous pizza. It is a great addition to any of our delicious Venezia’s pizzas or try it on our new Vegan Delight Pizza. The vegan pepperoni is packed with spices, has classic fat marbling characteristics, and that oh so loved bold pepperoni taste. Prices do not include tax.įield Roast Pepperoni is pea protein-based and non-GMO with no artificial flavors, plus this topping has 6G of protein per serving. *All prices are subject to change at any time. ![]()
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