No this is not about cleantech, but a wide range of salads I have enjoyed in the last week. Travel usually plays havoc with my diet and my exercise and this week I tried hard to get as many salads as I could and was amazed at the variety I enjoyed. There was protein and resveratrol to go along with these meals, but a salad was my main “entree”.
Friday night – in prep for trip at home - Baby greens from a package by Organic Girl, topped with deboned tandoori chicken and a mint and yogurt sauce
Saturday night – Mother’s Day dinner at Bella’s, Tampa – chopped romaine with ditali pasta (think small macaroni), sundried tomato, Gorgonzola in a dijon vinaigrette
Sunday night – Hilton Orlando – Baby Red and Green Romaine, with wilted olives, asiago crustini and oregano vinaigrette
Monday lunch - SapphireNow, Orange County Convention Center – Caprese – best mozzarella and tomato I have ever had in an event buffet lunch!
Monday night – Virgin Airways flight Orlando-San Francisco – greens wrapped in a cucumber (see photo).
Tuesday lunch – Fang’s, San Francisco – Jade spinach and marinated Bok Choy ( a Chinese cabbage)
Tuesday dinner – Le Charm, San Francisco - Butter lettuce salad with lemon olive oil and herbs
Wednesday lunch – SuiteWorld, San Francisco Marriott Marquis – Gemelli Pasta, Feta Cheese, roasted tomatoes, roasted garlic, baby spinach
Wednesday dinner – Espetus Churrascaria , San Francisco – In this carnivore’s delight like most Brazilian grills, I found one of the biggest and most internationally varied salad bars I have ever seen (photo below) . I tried Mexican guacamole, S. American quinoa and mango, N. African couscous, Middle Eastern hummus, Mediterranean grilled eggplant, and an arugula with honey vinaigrette. They had at least 10 other items including Brazilian stews on the salad bar.
Thursday lunch – Delta flight – San Francisco-Atlanta – surprisingly no salad on this wide body plane, so I had a Boar’s Head chicken slider. Tasty but only green was in the pesto mayonnaise. Should have had the wedge of iceberg before flight at Perry’s in the Delta terminal at SFO.
Ok, so not everyone wants to eat like a rabbit, but hope you agree it is nice to see so much green food available in so many events, low and high places and in so much variety. That's innovation too!
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