Here's a big, giant, luscious salad I made the day after Christmas. This is a dinner plate -- not a salad plate. This salad was mine . . . all mine!! I'd have made a bigger one if there had been any other takers, but we were all running around packing for our trip to Boston, and I seemed to be the only one concerned with not wasting the Christmas dinner leftovers. This salad was so good, decadent, filling and soothing. It was easy to make too. It was simply a big pile of baby spinach, leftover roasted potatoes and onions, leftover roasted Brussels sprouts, a whole avocado (!that's right!) white truffle oil and a generous squeeze of lemon.
In the colder weather, I'm craving fattier fare. All the healthy fats here were perfect for stoking and supporting a winter system. Calorie count? Don't know, don't care!
Being a creative veggie-eater doesn't have to be complicated. We can make magic when we think outside the box. Nuts, seeds, olives, capers, raisins, dates, noodles, rice, bread, all veggies --raw, marinated, pickled, roasted, steamed, chutneys, relishes, whatever your favorites are -- throw 'em on a pile of greens and chow down guilt-free!
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