With all the talk about the greening of America, the greenery that is typical of holiday decorations and the green (dollars) spent in gifts, maybe it is time to talk about another kind of green—vegetables.

When was the last time you ate a green vegetable? I am not referring to the pale greenish- white lettuce leaf sitting on a fast-food hamburger or shredded on top of a taco. Nor do I mean the parsley sprig that rests on top of a steak or a piece of salmon.

As time grows scarce and you eat foods that can be thrown together quickly or eaten as take out or at a restaurant, vegetables become as rare as palm trees in the Artic. And yet, preparing vegetables at home has never been faster or easier. Supermarkets sell green (and also yellow, as in squash and carrots) veggies that are already peeled, sliced, diced and washed. Pop them in a salad bowl or microwave, and they will be ready in minutes.

If your meal comes from a takeout menu, make a salad while you are waiting for the pizza delivery. You will have it prepared and even eaten before the doorbell rings. If you are going out to eat find restaurants with salad bars or that feature salads as dinner entrées. A grilled chicken Caesar (with dressing on the side), a spinach salad, a mixed green salad or a chopped salad will give you those important vitamins that are missing from a diet of pizza, hamburgers or burritos. Chinese restaurants offer many vegetable selections and somehow Chinese broccoli or sautéed string beans always taste better than the similar dishes cooked at home.

Turning your dinner plate a little greener and will make your body a great deal healthier. 

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