Food: Articles by Dennis Weaver
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The Greens Along the Road
We pulled into a truck stop near the Utah-Idaho border. It was a late spring evening, a perfect temperature. With an unusually wet spring, the hills were unbelievably green. We expected to see deer feeding alongside the mountain roads this evening.
Three college-aged guys in a nondescript car pulled in next to us. They climbed out and popped the trunk. Inside was a big blue cooler. They dug out a loaf of bread, one of those airy, doughy types without any substance. Then came out a plastic-packaged stack of bologna. The bologna went on the bread; I didn't see any condiments. The three leaned back against the car, took in the cooling air, and enjoyed their dinner on the road.
There was a time, I thought, when I would eat like that -- but not any more. Even on the road, I'm going to eat better than that!
If I were going to eat out of the trunk instead of at the drive-through, what would I eat? The answer that evening was easy -- salads. Maybe I would have a chicken salad with Italian dressing or maybe a Waldorf salad. The choices are myriad and most of them can be adapted to the road. I won't feel like I have to let my belt out a notch, and I won't get drowsy from the metabolic yoyo brought on by junk food or sweets.
Here are two recipes for salads I've adapted for the road. Consider these prototypes -- principles of what you can build for the road -- more than recipes. Use these principles to build salads that fit your palate. And maybe the best part -- you can get these salads ready to go on the road in about fifteen minutes!