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

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

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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