August 2009 Issue
Fresh from the Garden: EN’s Restaurant Entrée Salad Guide
You’re eating healthier, feeling good and now a friend wants to meet you for lunch. No problem, you’ll just order a salad, right? Well, it may not be quite that easy. While a salad can be a great choice, ordering just any salad off the menu isn’t necessarily the best choice for your health or waistline. A simple garden salad can form a healthy blank canvas on which to create a nutritious meal. However, many restaurants go so overboard with their toppings and additions you end up with a dish that’s the nutritional equivalent of a deluxe fast food burger on top of a few lettuce leaves. A well-built entrée salad provides a variety of nutrients—fiber for digestive and heart health, protein to fill you up, and an assortment of vitamins and minerals. The key is making sure your greens are topped with the right ingredients.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.