By CHARLES FERRUZZA
Today, Wednesday, July 30, is National Bring Your Salad To Work Day. Who knew? This holiday is brought to us by Working Mother magazine and Kraft Salad Dressings, a company that would certainly have a vested interest in us taking salads to work. Or anyplace else.
The press release e-mailed to me by New York-based publicists The Rosen Group served this upbeat quote from Carol Evans, the CEO of Working Mother Media: “We … believe it is very important to promote healthy eating habits in the office.” Well golly, isn’t that special? I’ll think about bringing in a salad the next time I’m tempted to run over to Town Topic for a cheeseburger.
But unlike those multi-tasking working moms out there, I’m not remotely interested in actually making a salad to bring to my cluttered little desk. I’ll stop by the California Pizza Kitchen and pick up my current favorite salad on their menu, the new Miso Salad made with shredded Napa cabbage with fresh avocado, julienne cucumbers, daikon, edamame, carrots, red cabbage, green onions, cilantro, crispy rice noodles and crisp wontons tossed in a fresh-tasing miso dressing. Not the kind made by Kraft, I’m afraid.
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