Road Salad: A How-To-Survive Guide for Eating While Traveling

Gentle Readers, it’s a good thing I love my job and the travel that goes with it, because business travel is not for the faint of heart. Yes, it’s a great opportunity to see the inside of conference halls across the globe. Yes, I adore seeing colleagues I work with constantly and remotely. Yes, I even get to eat meals sometimes. But for all of you who travel as part of your job, or as part of your life, you know that cocktail nibbles do not a healthy diet make.

This Tower of Bacon was featured in a recent party I threw for work. Though there is parsley present, it is not a salad.

This Tower of Bacon was featured in a recent party I threw for work. Though there is parsley present, it is not a salad.

When I can, I bring my running shoes. When I can’t, I throw towels down on the floor and do yoga. There’s always a way to bring a little zen into the schedule. I have a friend who only stays in hotels with pools so he can swim. Make it work for you. Eat fruit and veg when you can, and salads are a great way to do that.

Fried Squash Blossoms on a bed of shaved zucchini. Totally counts as a salad.

Fried Squash Blossoms on a bed of shaved zucchini. Totally counts as a salad.

Road Salad:

1. Take control of your salad destiny in both portion size and toppings. You can order salad almost anywhere, it’s what happens next that can destroy the mission. If you only like one type of salad and it’s way high-cal, order the smaller one. If you’re crazy for greens, go big and limit the toppings. Make it work for you. Small and dense salads can be perfect in a grab and go situation on the road. Just limit the dressing and save the calories for something you want to eat.

Small but mighty, this salad features halloumi cheese and veggie kebabs (with a side of masala chai for kick). From Samovar Tea House, San Francisco.

Small but mighty, this salad features halloumi cheese and veggie kebabs (with a side of masala chai for kick). From Samovar Tea House, San Francisco.

2. If you’re tired of leafy greens, try the beet salad, or the caprese, or even fruit! Expand your mind to include a broader range. Another great choice is a main that is served over a bed of greens. May not be in the salad column, but totally counts.

Greek yogurt with dates, honey, fruit, and basil and mint, plus walnuts. I dream of this sometimes. Also from Samovar Tea House in San Francisco.

Greek yogurt with dates, honey, fruit, and basil and mint, plus walnuts. I dream of this sometimes. Also from Samovar Tea House in San Francisco.

3. Don’t fear the protein. Be it egg, fish, meal, or fowl, or legumes or nuts for that matter, add some lasting energy to your salad. If you are doing fruit salad, get yogurt or cheese. Balance in the force. You’ll stay full longer. This is not about starvation, this is about nutrition with some enjoyment.

Lunch salad from Chevy's Mexican with avocado and steak. Yes please.

Lunch salad from Chevy’s Mexican with avocado and steak. Yes please.

My favorite trick: a Peppermint Patty as a conclusion. I’m not a huge mint person, but mint makes me think of brushing my teeth, which signals that it’s time to stop eating. And chocolate = winning. Feel virtuous about your salad and have a sweet to conclude. You’ll feel satisfied and ready to face the canape again, I promise.

Rare tuna on a bed of greens. Perfect light entree.

Rare tuna on a bed of greens. Perfect light entree.

Send your green leafies, good ideas, and food challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday: Weekly Menus, Busy Family Edition

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