How To Diversify Your DUC Salad
Down about dining at the DUC? Looking to add healthy variety to your diet? Student Life asked Emory Dining’s Clinial Dietician Cristina Caro for her best tips on how to avoid monotony at the DUC salad bar.
Q. I know I should eat salads to be healthier, but I get bored of always eating the same ingredients at the salad bar at the DUC. What can I do to add variety to my salads?
A. Salads are healthy because they provide fiber, minerals, phytochemicals and vitamins. Salads offer the opportunity to eat a variety of colors, flavors and textures. The different colors of produce represent a different mix of nutrients.
The DUC has set menu items for the salad bar, as well as seasonal and rotated items. The line-up of beans/legumes, dairy, fruit, grain and vegetables allow you to build a super salad, and even add items from the deli, grill, wok or other stations.
Building a super salad is as easy as 1-2-3.
Step 1: Choose a base
Grain (corn, pasta, rice)
Vegetable (beet, broccoli, carrot, cucumber, greens, potato, tomato)
Step 2: Add variety with multiple colors, textures and temperatures
Chewy (dried fruit)
Crunchy (carrots, croutons, seeds)
Hot (baked or grilled chicken or hamburger, roasted veggies, stir-fry tofu)
Smooth (cottage cheese, hummus, soft tofu, yogurt)
Step 3: Dress it up
Dried Herbs (basil, cinnamon, cumin, onion powder, Italian seasoning)
Spicy (chili/hot sauce, onions, peppers)
Sweet (fruit, honey)
Tangy (lemon, steak sauce, vinegar)
Herbs, spices, sauces & seasonings are located on the carousel near the dining entrance/exit.
Photo by Christina Caro