If every day was Sunday, every meal would be a glorious feast of carefully thought-out and lovingly constructed Sunday Supper proportions. But since I still haven't found a Boca sugar daddy to support my lavish boxed wine and avocado fetishes, there are far more evenings spent hunched over the computer with an especially heinous frozen dinner (ewww, Lean Cuisine Vegetable Eggroll) and looming work deadlines, then are spent roaming the aisles of Whole Paycheck, purchasing ingredients for the Next Great Meal.
Many nights when I feel pressed for time, but can't stomach another high-preservative nuked dinner, I make a big salad. With lots of stuff in it.
The salad always changes, depending on what's on-hand, but on the best nights, it combines different textures and flavors into a harmonious creation. A perfect salad should satisfy the appetite and stick to the ribs. It should have a lean protein, fresh vegetables and a source of good fat. The salad below has all of the above, and is so quick to assemble, you'll have plenty of time left over to obsessively Facebook while you should be working on a deadline project.
Everything but the Kitchen Sink Salad (Current Version)
Chopped Romaine lettuce
1 Tbs. pine nuts
1/2 diced ripe avocado
6 Morningstar Farms Chik'n strips, grilled on the stove-top for five minutes and diced
2 Tbs. reduced fat feta cheese
1/4 cup chopped sugar snap pea pods
Small handful of sliced carrot pieces
5-6 sprays Ken's Steakhouse Lite Accents Mixed Berry
(Grape tomatoes and sliced red bell pepper also go well with this blend.)
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