Re: SFT Thursday Feb. 17
Ugh! I never eat plain iceburg salads with Kraft dressing! I never even see people buying iceburg lettuce.
All of my salads are more "gourmet". I use a large 5 cup container. The base is baby spinach and another green, like spring mix or baby romaine. Then I add onion or green onion and mix that together. I've been adding radishes, tomato and sliced mushrooms. Then I add either canned low sodium beans, or some leftover (or planned over!) cooked veg, like roasted beets or green beans.
I've not been using any commercial dressings. I have some "gourmet" balsamic vinegars that I really like. Dr F uses hummus mixed with the BV. I don't even go to that much work. I use 4 tbsp low fat hummus, then put the BV on top.
Lately I've been wanting to spread out and try a few more dressings. I found a Chef AJ house dressing recipe which I altered. It is good but not great. I have two new recipes for orange miso and another one for lemon miso with dill that I will try.
I also made the Yumm Sauce that WWCarol has on her website. It is really good to use in place of sour cream, or if I want some extra flavor on cooked veg. I was thinking I could experiment with it and make some kind of new salad dressing.
This is my last week on disability. It ends on 2/21, and my first day back to work is 2/23. Really, I am looking forward to getting back into the groove.
Heavy rain here today.
Donna
SW 310
GOAL 12/4/07
Proud to a Vegan WW.
"Eat food. Not too much. Mostly plants." Michael Pollan
"Well, it seems to be working for me." Dr Michael Culmer
"Nuts are in hard shells for reasons." Dr John McDougall
"The salad IS the main course." Dr Joel Fuhrman