Green Goddess Summer Salad

The start of the CSA season calls for meals like this! Really, nothing says summer like a plateful of bright, organic greens with fresh ground pepper and a light but creamy dressing.

Salad:
whatever greens you have on hand (I used watercress, romaine, and green leaf lettuce)
fresh dill
thinly sliced scallions
1 T. shredded pecorino romano cheese

Dressing:
3T. non fat plain Greek yogurt
juice of 1 lemon
green goddess spice blend
2T. water

Rinse and tear up your greens and toss together. Top with the fresh chopped dill, scallions and cheese.

Combine the dressing ingredients in a mason jar or cruet and shake vigorously to blend. Then just drizzle on your lovely salad—and don't be stingy, it's fat free and sugar free, remember?!

I had this with 1/2c of cottage cheese on the side (with a little of the dressing mixed in to that, too) to make up my 27g. Happy summer!

Honey Ginger Kale Salad

I've been wanting to try a cold kale salad for a while—and let me tell you, I can't believe I waited this long! This salad is the perfect combination of freshness, sweetness and a touch of nuttiness. I'm so glad my eyes have finally been opened to the wonderful world of this leafy green. (My brother would be proud, since he thinks it makes you big and strong like him.) 


You'll need:
1/2 large bag pre cleaned and cut kale
1/2 chopped walnuts
1/4c honey ginger balsamic vinegar (from a local olive oil shop)
pepper


Rinse the kale and chop up a little more, removing any stems that may have made it into the mix.  If you bought the walnuts already chopped, chop again to about half that size; smaller pieces means a little walnut in each bite (but not the calories and fat of a lot of walnut in each bite).


Simply toss the kale, walnuts and vinegar together, sprinkle some fresh ground pepper on top and let sit at room temp for about 30 minutes. Seriously. So. Good. I was in the mood for a little sweetness (without the carbs, of course) so I just had a big ol' bowl of the kale salad with a side of 3/4c cottage cheese and 1T. sugar free jam. 


Note: This doesn't last so well (just like any salad once you put the dressing on, it can die pretty quick). Since kale is so hearty, it can last overnight—as in, for dinner, then again for breakfast— but I wouldn't count on it for lunch.

Don't be Sad for Me Salad

Today I had one of those awkward dieting moments - trying to explain to someone why you're doing what you're doing, and then trying to make them not feel bad for you (or worried for you!) and your miserable cottage cheese and celery filled life.

Then it was time for lunch and I remembered—my diet life is not so bad!

I cooked a 4 oz. tuna steak last night (broiled and seasoned with lemon pepper). Chunked it into small pieces, laid it on a bed of romaine and baby spinach, then topped it with some scallions and Président Fat Free Feta with Mediterranean Herbs (client). I brought the ensemble for my lunch, squeezed some fresh organic lemon juice on top, and voila. Super fresh, tasty, and of course—27g.

So don't feel bad for me and my occasional lazy and unappealing breakfasts at the office. I promise you, my next meal will be pretty damn good.