I've been trying to make one new lunch salad every week so that my palette doesn't get bored. This week's salad is of the Asian variety with coleslaw mix, celery, cucumber, sugar snap peas, red bell pepper, red onion, toasted sesame seeds and toasted almond slivers. The dressing was a mix of different vinegars and oils with some spices thrown in. It was really, really yummy and low cal too. Dressing was only 36 cals a tbsp. I also added a few shrimp on top, leftovers from last night. Did you know that a jumbo shrimp only has roughly 6 calories a piece? If you don't like seafood, try chopping it up to minimize the strange texture exposure. But, in my book, shrimp rocks.
Wha?! That little piggy and piece of Jarlsberg cheese...hey, what are they doing here? It's today's indulgence. Small portions people!
That does look yummy! Do you have a recipie for the dressing mix or did you just throw things together?
ReplyDeleteDressing:
ReplyDelete2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
This little piggy had a yummy lunch!
ReplyDeletesmiling and laughing, and also thinking that looks really yummy. you've not only ramped up your cooking skills but also your photog skills.
ReplyDeleteSuper yum! And Shrimp, oh yeah. How did you like the Asian coleslaw mix?
ReplyDeleteI've found some toasted almond slivers I love!
This looks amazing! I can't believe you cook things like this for LUNCH!!
ReplyDeleteWow! I love your posts on food. I think you need to turn this into a business...catering perhaps? To my house? Thanks for sharing your recipes.
ReplyDeleteJill, no cooking involved, just a bit of chopping. Took 10 minutes total (not counting clean up). Marci, you're so kind, but really, in my mind, I'm just a beginner.
ReplyDeleteYUM! I love shrimp!!
ReplyDelete