I was terribly swollen toward the end of my pregnancy. My face was pretty puffy. I couldn’t wear my rings or watch. But the real problem was my legs. It got worse over time, but it ended where there wasn’t much of a taper between my lower thigh and my toes. These weren’t even cankles. They were thankles. There was no ankle bone to speak of and a noticeable ridge just before my toes. I wore D’s shoes to the hospital. They were a man’s size 9. My foot is normally a 7.
Where is she going with this?
The amount of salt that was in this lunch meat and cheese-based salad made my legs swell up in a way I haven’t experienced since my pregnancy. I got that familiar tightness in the skin. I had to keep my feet elevated. I even went to the doctor because I thought there might be something seriously wrong with me. There wasn’t. Just way too much salt. (shout out to D’s family: I managed to move the ongoing salt discussion to the internet!) I think this recipe would be best with leftover home-cooked turkey and leftover home-cooked ham instead of buying chunks from the deli. There’s nothing you can do about the salt in the swiss cheese or the bacon. On that note, I didn’t even add the bacon! I could have exploded from water retention if I added the bacon.
The dressing is, however, creamy and lovely without being too fatty. It uses reduced fat sour cream and light mayonnaise.
However….I think this recipe (which I found while trying to find a link to the recipe from this issue) looks vastly better! This one has such a better ingredients list, and, really, avocado is better than no avocado. I mean, I added the tomato to this salad myself. It was originally just bacon, lettuce, ham, turkey, cheese, and some green onion. Lame. Plus, this other recipe I found uses buttermilk and cider vinegar, which probably winds up tasting much more interesting than sour cream, mayo, and lemon juice.
So spare yourself a glimpse into the life of a pregnant woman in her third trimester and make your chef’s salad using home-cooked meat, where possible, and try this more-interesting recipe instead.