Victoria Moran Quotes

The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.

Of course, eating broccoli raw, nutritionally and aesthetically speaking, is no doubt the best way of all. Raw broccoli makes a delectable salad when sliced into thin strips on a mandolin, marinated in lemon-mustard vinaigrette, then tossed with toasted pecans or hazelnuts, halved cherry tomatoes, and fresh minced basil.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

I go for crunchy things - I like green beans, broccoli, asparagus, celery and carrots. I'm not a fruit eater, though.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

I love salads and vegetable sandwiches.

I love salad, but I have to have something 'solid' with it because I don't feel satisfied without carbs.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.

Being a vegetarian, I make sure I eat enough raw fruits and vegetables.

Don't be afraid to try brussel sprouts! Delicious and full of vitamin C.

Salad is roughage and a French idea.

All right, two dozen house specials. Any chance one of you might want to live dangerously and try a vegetable? (Aimee) Do we look like rabbits to you? (Fury)

I want to focus on my salad.

My fridge is really just vegan: coconut water, Gatorade (my favorite!), cucumbers, mint, kale, vegetables, ginger, and wheat grass.

Italian food is simple and healthy, and it's easier for a vegetarian to choose something from the menu.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

I eat a lot of vegetables and salad. I put strawberries, pomegranate seeds, blackberries, and blueberries into shakes and add Greek yoghurt for a snack. I have this when I'm not training.

I'm big on green veggies: arugula, spinach, and kale.

For lunch, it's usually a salad with sunflower seeds, cucumbers, celery, and a lot of vegetables.

I eat a lot of cereal and toast.

I love berries, greens, and salmon.

I usually eat a salad for lunch and before a game since it keeps me feeling healthy and energized on the field. I love piling on the toppings: the more colorful the better! I usually do nuts, fruit and avocado, but I also mix up my creations with different toppings and lettuces.

My grandchildren love cooking, and it doesn't have to be sweet things.

For dinner, I'll grill chicken with asparagus and call it a day.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.