Gentle Readers, it is serious confession time. I love the Whole Foods salad bar in a way most people reserve for God and Country. I love the variety. I love that I didn’t have to prep 1 million individual ingredients. I love the fresh crispy vegetables and the potential of using squash casserole as a topping.
That’s right, squash casserole. Don’t judge. Here are my tips to making the most of your trip, without taking out a second mortgage.
The Whole Foods Salad Bar: The Practical Cook Way
1. Limit the salad dressing. Nothing cranks up the cost like too much dressing. Also, it overpowers your careful selections. Let other things flavor your salad, like couscous, quinoa, egg salad, fruit, etc.
2. Diversify your offerings. There are so many things from which to choose, don’t get caught loading up on any one thing. If the salad is just for you, take one of each kind of tofu, one tomato, one broccoli, and so on.
3. Don’t skip the hot bar. The vegetables don’t stop at the edge of the salad bar, try steamed green beans and asparagus, cooked carrots, salsa, squash casserole (can’t recommend that enough), the sky’s the limit.
4. Meat is salad too. This will cost you your weight in gold, so limit the addition. However, the smoked meat bar is perfect for a single wing, a portion of brisket, or the top of a rib (skip the bones).
5. Sweet, Crunchy, Salty. The best salads are balanced in composition. Look for different ways to bring color, texture, and taste. Try unusual combinations. If you’re stuck, employ your kids to assist. They don’t come with the same barriers and restrictions you do in terms of “right” and “not right.” Be prepared to eat some combos that would be best on Man vs Food. My favorite right now? Adding a piece of fried yucca on the top.
What’s your favorite trick or foodstuff at the Whole Foods Salad Bar? Post a comment here or on the Facebook page, or Tweet my way!
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Coming up Sunday, Weekly Menus!