You're listening to life kit from NPR.
Hey, everybody, it's Marielle.
I want you to think about the last time you got a side salad at a restaurant.
I'm thinking it was iceberg lettuce, maybe some shredded carrots from a bag, possibly a couple cherry tomatoes, like ranch dressing.
I don't know about you, but when I'm hungry, that is not what I'm fantasizing about.
It's cold.
It's listless.
Kyle Norris, who's a radio producer, would tend to agree with me.
He's a meat and potatoes kind of guy.
Yeah.
My name's Kyle Norris, but my name should be Kyle cheeseburger Norris, because if you opened up my heart, you'd find a cheeseburger inside.
But he has recently found himself enthusiastically making salads.
Seriously?
This is him the other day.
And I'm gonna chop up my cabbage.
That was about half of a head of the red cabbage.
Gonna chop up this half a bell pepper.
It's red for some bright pop, and I love the crunch and the taste.
Mmm, pretty.
Kyle is here to tell us that salads can be nutritious, affordable, easy to make, tasty, and dare I say, complex.