11/02/07 Most of us live the life of the unhealthy college student. While the cafeteria offers alternatives to the starchy, calorie-ridden food that so willingly invites the infamous (insert current academic status here) 15 for you, sometimes, as in this late in the semester, the salad bar gets to tasting pretty bland and ordinary.

Here at my sorority, the typical, everyday food may be better than the normal cafeteria main course offerings, but it doesn’t exempt me from the occasional meal that I haven’t liked since my mom force-fed it to me at the age of three. Then there are those days when a nice, crisp salad seems to be calling my name.

Unfortunately, the salad bar here isn’t as up to par as the one in Harter Union. The ranch dressing leaves a sour taste and the lettuce tends to be a little on the yellow side of green and iceberg style.

Instead of settling for the less than appetizing cafeteria lunch and the easily boredom-inflicting salad bar, try this cheap, no cook, no bake salad.

Recipe:

baby spinach leaves almond shavingspoppy seed dressing feta cheesestrawberry slices

About half of a bag of the spinach leaves is plenty for one serving. Make sure to thoroughly rinse the spinach leaves before adding any of the toppings.

This takes about five minutes to prepare and requires little clean up in case you decide that it’s not even worth making the three-minute walk to the union for dinner.