Mixtures, Blends, Sauces and Condiments · Salad

And So Goes the Battle

As I said in a recent post, whenever I resolve to eat better and exercise more, my body goes into a panic, gets sick, and begs for comfort (i.e. starchy and fatty) foods.  The very foods I (mentally) want to avoid.

And that’s what happened this week.  I’ve been congested and very achy, with horrible chills that roll across me like waves.

Today I’m a little better.  Maybe it’s my stubborn refusal to cave in.  Maybe whatever I’ve got is just running its course and no matter what, I’d be in this phase (no chills, mild aches, still congested) no matter what.

I don’t know.

I do know I’ve been really happy to be making some fabulous salads for dinner.

I start wanting salads around this time of year.  Not so much in the winter, when I want my foods warm and soft.  But now that we’re nearing Spring (or, in my house, if it’s already here in the form of broccoli, onion, tomato, eggplant and pepper seedlings), I want crisper, brighter, fresher foods.

The salads themselves have been basic – I like at least two kinds of greens, and lately it’s been romaine lettuce and iceberg.  And a hydroponic butter lettuce.  Probably just because I like the word “hydroponic.”

And then there’s the other stuff.  Roasted red peppers, cucumbers, carrots…

And I like to add other things.  Hardboiled egg…a little bit of crumbled goat cheese and/or fresh mozzarella…some diced chicken…some warm brown rice…and this easy honey-mustard dressing I whipped up:

1 6-oz container of plain, Greek-style yogurt

About 4 T Dijon mustard

About 3-4 T honey

Lime juice to taste

Start with the yogurt and about 4 T of the mustard and 2T of the honey, then add a bit more of this, a bit more of that, a squeeze of lime…tasting as you go.

And that’s it.  Of course, you can play around with the recipe to suit your own taste.  My husband added rice vinegar to some of it, because he likes a bit more of a vinegary flavor in his salad dressings.

The main thing is, it’s made with the Greek-style yogurt, rather than mayo, so it’s still creamy, but not laden with fat. 

And that’s about it for the moment.

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