Recently, every time I walk into a supermarket, I have started to get more and more interested in fruit and veggies section. Having been more active in distance running, I have read that a salad is a great way to replenish nutrients and re-hydrate! Then, just 2 months ago, I decided that I should make a simple salad at home a meal or two a week just to try out how it tastes. Now, somehow, I am converted.

Last night’s salad was dressed with the following: Sashimi Soya Sauce, Honey, balsamic vinegar, black pepper, parmesan cheese and extra virgin olive oil. I normally like it simple without the honey and cheese but I thought I’d try it since I’m still a beginner when it comes to making salad.



This dinner salad will feature butterhead lettuce, organic baby spinach, chard, mizuna, tatsol (all three in a bag labelled Asian Greens), organic cranberry raisins and red cherry tomatoes. I try to include at least one organic item in every salad.

I tend towards cooking the tomatoes because I read somewhere that cooking them changes chemical structures of some nutrients within which turns them beneficial, but I am still alright with taking them raw. I have marinated the tomatoes with salt and black pepper, combining them with honey and e.v. double-O, then I toss them in the oven for 5 minutes.



The tossed salad does not look appetizing because I’m such a philistine in doing this. I also do not have a suitable wide salad bowl to eat this from!



I have it with delicious organic corn cakes. Even my 20-month-old daughter loves these corn cakes, and she enjoys taking my food!



I have bought all produce from a widely accessible Singapore supermarket chain, NTUC Fair Price, of which some have a small organic section. I should be getting a salad spinner and a cheese grater from Ikea soon. And a lovely salad bowl.

Happy eating!