Saturday, March 15, 2008

Keep It Simple

A salad plate comprised of a few simple components constitutes a tasty meal!

A little of this with a bit of that makes a delicious salad plate.
Slices of roasted beets and English cucumber accompany hearts of Boston Bibb lettuce sprinkled with diced tomato, pan roasted walnuts and itsy-bitsy pieces of Feta cheese ,all lightly dressed with balsamic vinaigrette.
It doesn't take a large quantity of flavorful ingredients to boost a simple dish into a satisfying low calorie meal. For one serving, I used half a red, ripe tomato, a scant tablespoon of Feta cheese, minced, a few pieces of pan roasted walnuts and a couple of roughly chopped Calamata olives to top two quarters of a fresh sweet, crisp head of Boston lettuce. A few slices of roasted beets tossed with a little sherry vinegar, and some sliced cucumber amounted to a delicious, light supper. A perfect example of Michael Pollan's mantra: Eat food, not too much, mostly plants, with my added two cents worth: mainly raw. Fast, easy and delicious.
I added a warm slice of whole wheat pita and a lively glass of crisp, cold Riesling. A nutritious, satisfying, low calorie meal made in minutes, eye appealing and palate pleasing.

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