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December 4, 2005
Dinner With Composed Salad
Composed salad. I love that term! It makes me feel so calm.
I don't make salads very often for MR because he eats a giant salad for breakfast every morning, along with his megamuffin and kefir with whey protein powder drink, but last night I felt like making a fancy salad to go with our fancy Saturday night dinner. Here's what I created.
Arugula and beet salad with hazelnut vinegarette:
16 g arugula
40 calories (about half a cup) sliced beets
6 g hazelnuts
1 teaspoon hazelnut oil
1 teaspoon balsamic vinegar
How's this for easy: arrange the arugula around a salad plate (I used the cute little glass Christmas plates my mom gave us.) Top with beets in artistic fashion. Sprinkle hazelnuts between the beets. Drizzle with hazelnut oil and balsamic vinegar.
This makes a nice, sweet and spicy salad.
For the main course I served eggplant discs topped with eggwhites and Trader Joe's marinara. I make several of my own marinara sauces, but Trader Joe's is so good that I sometimes like to use it, especially when fresh tomatoes aren't looking so good at the store.
For dessert we made a variation on the ginger cake. Same recipe, except that I added 78 g frozen blueberries to make a blueberry custard cake! It turned out really well, tasted like a blueberry muffin.
Now we're cooking Sunday breakfast, and it's time for me to scramble the eggwhite veggie omlettes, so I'd better run! More soon...
Posted by april at December 4, 2005 6:10 AM