Thursday, June 10, 2010

Topping it off with Sea Vegetables

With sweet corn and succulent grape tomatoes in abundance at the market, this salad bowl was a no-brainer. To add a flavor boost, I added some chopped Kalamata olives and sprinkled the bowl with a generous shake or two of Mixed Sea Vegetables*.

As well as the corn and tomatoes, the salad also includes hearts of romaine, shredded white cabbage, slivers of Vidalia onion, olives, sunflower seeds and a few raisins.

This is another oil-less salad dressed with the juice of half a lemon and a sprinkle or two of raw apple cider vinegar. The fat from the olives and sunflower seeds is not only a healthier option but offers fewer calories as well. As long as you use a judicious helping of nuts and olives!

* Sea Vegetables: I use the triple blend flakes from Maine Coast (dulse, laver and sea lettuce).

1 comment:

Anonymous said...

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