Monday, May 31, 2010
Now That is a Lunch
Mixed greens, carrots, radish, cucumber, snow peas with homemade creamy dressing. I had planned to make a creamy buttermilk dressing, but wouldn't you know, they were out of buttermilk at the store, so I improvised. Gluten free Kinnickinnick sandwich bread, spicy brown mustard, smoked turkey, swiss cheese, tomato sandwich. Delish. Spicy Thai Kettle Chips. Diet Dr. Pepper-wanna be drink from home soda maker.
Creamy salad dressing:
1 individual container fat free plain yogurt (they only had fat free, which I don't normally buy)
about 1/2 as much low-fat sour cream as yogurt
splash of milk
about 1/2 Tbsp to 1 Tbsp mango balsamic vinegar
about 1/2 Tbsp to 1 Tbsp dijon mustard
about 3/4 cup parlsey
about 1/2 cup dill
(you can tell I'm big on measuring ingredients carefully!)
Blend or process until smooth and creamy. Salt to taste (and it does need salt, it was bland until I added quite a bit to mine. It's a lot of dressing, don't hold back!).
Tuesday, January 12, 2010
Monday, January 11, 2010
Tuna & White Bean and Herbed Egg Salads
In an effort to be better about taking my lunch to work, I made up a little tuna and white bean salad. I didn’t follow a recipe, but just tasted as I went.
1 stalk celery, diced
about ¼ med. red onion, diced small
1 can white cannellini beans, rinsed and drained
1 can tuna, drained
fresh dill, chopped
squeeze of ½ lemon
small spoonful of yogurt and mayo
salt and pepper, to taste
Herbed egg salad was a recipe from the NYTimes “Recipe for Health” section. It wasn’t far off from how I normally make egg salad, but had more dill and parsley added, as well as plain yogurt. No picture of this either, although, curiously, my version had many more visible herbs in it than the picture from the paper. Delicious for breakfast on a toasted English muffin.
No photos taken (which is okay, it wasn’t much to look at).