Tuesday, December 9, 2008

Salad Lunch with a Difference


A delicious salad bursting with protein and fibre, served with a tangy creamy dressing and crackers

I normally live on my own and am able to make pretty much what I like for my meals. In the summer months, I enjoy legumes (beans, peas, chickpeas, etc) and salad vegetables for lunch. A few months ago I discovered this delicious recipe for tossed salad whose accompanying dressing is what makes the salad so tasty.

Tossed Salad served with Creamy Dressing
and Crackers

Salad:
200g mix of lettuce and spinach
Grated carrot and baby marrow
50g red kidney beans
100g tinned baby corn, cut

Dressing:
30g fat free cottage cheese
40ml fat free natural yoghurt
45ml low oil salad dressing
Black pepper
Fresh parsley
Pinch of dried basil

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