Life gets routine sometimes and I’m the first to admit that sometimes a break from the salads for lunch is needed.
But every now and then Bryan would say something about the salads like “it just seemed like I was chewing and chewing and there was no end to the salad.”
Such feedback evoked a *polite* invitation for him to start making lunches. Starting immediately.
And it also got me to wonder what was different.
After all, the volume was the same. The ingredients were pretty much the same. Heck, even the containers were the same!
And today, a few years down the low-carb track (I’m a fast learner…), I figured it out.
OK, Bryan figured it out.
It’s the dressing.
Not what the dressing was, per se, but its consistency.
A citrus/oil/seasonings dressing just sits on the salad. But a mayonnaise/mustard version actually sticks the salad bits together. So there’s more per fork load and fewer fork loads overall. And less time needed for lunch.
And now that we’ve figured that out, I’ve come up with a super-gloopy delicious salad dressing: