Irritable Bowel Syndrome Message Boards | Wind re: cooked salad suggestions

Joe is the salad chef around here and his standard salad contains: red leaf lettuce; peeled cucumber (deseeded for me); mushrooms; cauliflower (yes, I can eat it raw!); radishes, green onions (aka, scallions, spring onions); and cherry or grape tomatoes. Sometimes he adds carrots and/or celery. The only thing he eats that I can't handle is bell peppers. Maybe someday.

As for less standard possibilities:

I encountered jicama on a salad bar a few months ago. It was cut like matchstick potatoes, but I imagine you could chop it finer. It has a nice flavor and is very refreshing and crunchy. Since it's crisp, rather than fibrous, perhaps your tummy would accept it.

Along the same lines, my former mother-in-law used to serve peeled, sliced, raw turnip instead of crackers to use with dips. (This was 30 years ago during one of the endless iterations of the low-carb craze.) This was surprisingly good - very crisp, very crunchy, with just a hint of bite.

I wonder, also, how raw zucchini would be in a salad, peeled and possibly de-seeded.

Last, but not least, I have never tried it, but there is such a thing as pickled squash, both yellow (summer) and zucchini. If you can tolerate pickles and tolerate squash, perhaps this would be an option - if you can find it. Or make it, I suppose.

I'm glad your devotion to the EFI Diet is producing positive results. Good luck with expanding your salad horizons. As Mr. March tells us in Little Women, "salad was one of the favorite dishes of the ancients" and who are we to question their wisdom?

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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