Not sure what to give as a proper name... but in trying to kick start loosing weight this is what I've been eating a good amount of lately. Beyond that having two protein shakes a day as well, hoping to actually loose this belly a bit more once again. Been about the same weight for seven months, so going to hopefully see more of it gone.

Exercising too, of course. :)

Anyway, so far this particular salad blend has been having me be quite filled and content after eating it with the variety that is in it. It's designed to be a meal salad, just minus major protein, though it could take to some chicken extremely well. Or some steak too, mmmmm.

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Salads can make a good filling lunch that’ll also keep you light, and give you some good energy here too. Here I’ve done a nice hearty salad and dressing that I would say weighs in at around three hundred fifty calories in total, which makes it a meal itself, plus a nice variety of vitamins too. Dried Cranberries for Anti-oxidents and energy, carrots for Vitamin A, Onions because they taste good, and lots of leafy greens for Iron, oh and some cheese for a bit of calcium. The dressing is a simple dressing I call “Sweet Soy Balsamic Vinaigrette” which makes for a sort of salty, sweet, and tangy dressing and being made with Extra Virgin Olive Oil it’s well known for being heart friendly. I just use a couple tablespoons of the dressing though for the whole salad as a little goes a long way.

Ingredients:
Ingredients are the heart of the salad, so here we go. This is designed for a one person salad done for a meal.

2 cups Italian salad blend. (About 15 calories)
1 cup fresh spinach. (About 5 calories)
1/3 cup dried cranberries (130 calories)
2 Tbsp shredded cheddar cheese (100 calories)
¼ cup Sour Pickled Onions, Carrots, and Jalapenos (I’d estimate around 40 calories.)
2 Tbsp Sweet Soy Balsamic Vinaigrette Dressing (recipe to follow) (About 60 calories).

Combine everything but the dressing together in a bowl or lunch box. Add dressing when you are ready to eat. If you add it early it’ll wilt the greens.

Keep all chilled until ready to eat, and enjoy!

If serving to guests at home I recommend tossing the greens with the dressing first, then adding the toppings on top of the salad. This can also do well with some almonds added in here too.

The Dressing:
Well, a salad is really bland without a good dressing and so here is one of my favorites.

2 Tbsp SWEET Soy Sauce
4 Tbsp Balsamic Vinegar
1 tsp garlic powder
1 tbsp Onion flake
1 tsp dried basil
2 tsp dried parsley
¾ cup extra virgin olive oil

Combine in a bowl everything but the olive oil (Or your food processor works great for this too.)

Start to whisk and then SLOWLY add in the olive oil, just a little at a time. You can slowly add more as you go. As the oil is whisked into the soy and vinegar it will create an emulsion and become thick. If done right it’ll stay together as well, though if it separates just whisk it vigorously to bring it back together.

Enjoy! Great as a sauce for oriental food too.

If you are having trouble finding Sweet Soy Sauce in your grocer check out your local Asian market, it’s the only place I can find it for myself.


(For some pickle recipes, and the one that I used here is the Sour one, check out my entry at http://www.furaffinity.net/view/6237792/ . ))