May is National Salad Month and a great time for me to share a recipe and a tip if you purchase pre-cut, pre-washed lettuce in bags.  Some people are leery of the bags of lettuce because of the outbreak of Listeriosis.  Still, they are one of the most purchased pre-packaged food at the grocery store, which suggests we will push fear aside for convenience. Here's a tip that will help you pick the freshest package.

Personally, I always check the date and reach into the back if the ones in the front are just a few days from expiring.  However, another way to ensure you're getting the freshest bag of lettuce is to the pick the flat bags.  When the lettuce is packaged the air gets sucked out of the bag, as the lettuce ages it gives off gases that make the bag begin to get puffy.  If you pick the flatter bag your lettuce will be more fresh and keep longer in your fridge.

To celebrate National Salad Month, try this yummy recipe my sister shared with my from the Beach Body Ultimate Reset Book.  Please note that I altered the recipe from the Beach Body's recipe.

Asian Cabbage Salad (although I don't use the Napa Cabbage, so Asian Salad)

You'll need: (yeah, I had to go to the grocery store to get some of these things too, but totally worth it)

  • 3 T. rice vinegar
  • 2 T. fresh lime juice
  • 3 T. sesame oil
  • 1.5 t finely chopped ginger
  • 2 T. Bragg Liquid Aminos (careful, this is salty like soy sauce)
  • 4 cups of romaine lettuce (the original recipe calls for Napa cabbage, but I like it better with romaine)
  • 1/2 C. shredded carrots (I used the pre-packaged match stick carrots)
  • 1/4 C. red onion, sliced thin
  • 2 stalks of green onion, thinly sliced (don't skip this, adds awesome flavor)
  • Optional:  Himalayan salt (my sister uses the pink Himalayan salt)

Combine the vinegar, lime juice, sesame oil, ginger and Bragg Liquid Aminos in a small bowl.  In a large bowl combine the cabbage you choose to use, carrots, red and green onions and salt.  Drizzle with dressing, toss gently and let marinate covered in the fridge for 15 minutes before serving.  I also toss in cold fully cooked chicken pieces before I serve the salad if we're in the mood for a little protein.  Enjoy!