salad bar with lemon-yogurt dressing


Tonight's dinner brought me back to college when I ate many many salads.  I wasn't the biggest fan of the hot items on many days (and nights) so I turned to the salad bar and loaded it up with cottage cheese or tuna for protein.  Sometimes I'd mix brown rice with peanut butter, raisins and honey and have a protein filled snack or dessert of sorts too.  Then of course there was always cereal.  Looking back I realize why I was much thinner than I am now considering what I ate day in and out.



Needless to say, I should know how to make a good salad, right? Well, this recipe brought some new things to my knowledge.  Why not cut the stems of broccoli and throw them in a salad?  It's good to not waste food after all.  Or how about this simple and delicious lemon yogurt dressing?  Why didn't I think of that?



This mound of greens and veg filled us up tonight and the dressing is one I'll turn to again.  Here's the recipe thanks to and modified from Bon Appetit though of course get carried away and create for yourselves whatever strikes your fancy.

{Lemon Yogurt Dressing}

  • 1 cup plain whole-milk yogurt
  • 1/3 cup chopped fresh parsley
  • 1/4 cup canola or olive oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, minced
  • salt and pepper to taste
Whisk all ingredients and taste for salt and pepper.  Serve a top salad which may include...

  • spinach
  • romaine
  • chopped carrots
  • avocado, sliced
  • peeled and chopped broccoli stems
  • chickpeas
  • halved and pitted kalamata olives
  • sunflower seeds
  • candied walnuts

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