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Why Green is Healthy
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by: Celebrity Recipes
 

Salad is always a healthy choice. Named after the Latin word sal or salt (with which the green were seasoned), the salad has been around since ancient times but were relatively unimportant until the "back-to-nature" movement of the 60s.

Back then, salads only meant lettuce but when summer veggies were not available, fruits like apples and oranges were used. It has been established that fruits and veggies contain pythochemicals and other anti-oxidants which reduce cancer risks. Dressings, in the 50's used vinegar, oil (olive, corn, etc.), vinegar, mayonnaise including the popular Thousand Island (TID) and French.

What began as the "Great Salad Revolution" of the 60s matured in the 70s and became a national obsession. Yogurt and olive oil-vinaigrette dressings became popular. Salad ingredients included alfalfa, avocados, feta cheese, anchovies and organic stuff. In the 80s, when people get more health conscious, salad ingredients became more sophisticated, also pasta salad were born. Pasta was mixed with baby vegetables packed with vitamin A, C and beta-carotene.

In the 90s, salad got more colorful and what used to be all-green took on other hues like purple asparagus, yellow bell peppers, white eggplant, golden beets, etc. Broccoli gained fame as a life-saving food and Caesar Salad took over as the dinner salad of choice.

Salad may change in form as years go by, however, its vitamins and mineral-rich ingredients continue to give long-term advantage. With all the health benefits a salad offers, the 21st century has found a delicious ally leading to a healthier lifestyle.

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August 23, 2017

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