Bulking Up A Salad

[Innkeeper]

Do you do what most American restaurants want you to do, and eat your salad before dinner? Bye. However, if you eat it with or after dinner like you should, wine can be a problem. Sure, you can get a high acid wine, and it will go with the salad. This even includes red wine with red meat, e.g. a big barbera.

We found another alternative. Bulk up the salad. The secret is avocados. There seems to be a bunch of these, both organic and inorganic, around these days. Perfectly ripe and buttery, they even go with lo-carb diets. Just add them, sliced up small, to your salad. They neutralize a lot of the acid in the salad. You can even wash it down with the last of your Friuli Merlot.

[This message has been edited by Innkeeper (edited 11-18-2000).]