It took a long time in my life to get to like salads. Having grown up so poor in life, I kind of felt cheated by salads. I needed heavier meals to make up for those days that I only had a piece of white bread to eat. I am not here, by the way, to be sad. I had tough times but got through them. Developed resiliency. I’m good. But salads, I had a love hate relationship for a rather long time.
Then slowly but surely, I developed a taste for salads. I love tomatoes. I can eat handfuls of cherry tomatoes as if they were candy. They are yummy with salt and yummy firm. I love cucumbers. I now like avocados (thanks to California living). I like peppers, corn, olives, shaved carrots, sunflower seeds, peperoncini peppers, nuts, cranberries and so forth. As such, there is nothing to dislike about salads. A good dressing just makes it even better.
What else do I like? Cheese! All sorts of cheeses and to me they all are great in a salad. Except that of blue cheese. I cannot stand blue cheese. I cannot stand the smell, the taste, the look. Do not talk to me about Roquefort, Gorgonzola or Stilton. Not for me. Yet, so often I go do a new restaurant and a salad seems absolutely delicious. That is until I see what cheese it is. Then, I find that it is blue cheese and my salad desire is sadly squelched.
It was recently National Cheese day and an Innit survey found that 23% of Americans always add cheese onto their food. Hear hear. They also found that blue cheese is one of the least favorite cheeses. Hear hear. Can’t say I disagree on either count. Thus, bearing that in mind let’s keep salads free of blue cheese so that we can be healthy while savoring our food.