This month I will treat you to lunch-time recipes! Most of the lunches on South Beach, particularly in Phases 1 and 2, are salads. And believe me, we’ve eaten some pretty yummy – and some not-so-yummy-but-you-choke-it-down-because-you’re-hungry – salads. The trick for us has been to make sure we include protein with the salads to help satisfy the hunger and keep us feeling full longer. So enjoy!
CRISP SIDE SALAD
Recipe from Taste of Home’s Quick Cooking Annual Recipes 1999
Yields: 4 servings
1/4 C olive oil
2 T cider vinegar
4 t sugar (or 4 packets Splenda)
1/2 t salt
1/4 t pepper
4 C torn salad greens
3/4 C sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1 T whole almonds, toasted
1 T sesame seeds, toasted
In a jar with tight-fitting lid, combine the first 5 ingredients and shake well. In a large salad bowl, combine greens, zucchini, carrots, celery, and onions. Just before serving, add dressing and toss to coat. Top with almonds and sesame seeds. (I use more than what the recipe calls for)
I have added leftover chicken to this salad and it is wonderful. The nuts also add in some protein, so by adding more nuts I can make it more of a main-dish salad. If you can, make the dressing a few hours or so in advance to allow the flavors to blend.