I used calorie king to figure out how many calories were in this dish – it makes two servings, so each generous serving is about 417 calories, 15.2 fat, 21 protein, 49 carbs and 4.5 fiber.
The dressing that I stole borrowed was from Heidi at www.101cookbooks.com, although I did leave out the sugar and I used chopped pickled jalapenos in the dressing, and I cut the amount of olive oil to 1 ounce for the whole recipe.
I didn’t “dress” the salad until just before lunch, so all the vegetables are still bright and crisp.
Since Hannah cleaned out my fridge I used all the ingredients I already had on hand to put this together – thanks again Hanners! She’s actually spending the day at my mom’s before work to help her with her garden – she’ll be tired tonight!
I am going to keep this recipe in mind when I start getting my CSA basket in July and may need to use up a lot of veggies – I can’t wait until I get my first veggie box – not until July 11 though!
I did not get to work out at lunch again today – why does work have to get in the way??!!
When I went shopping with my Mom on Sunday, I ended up spending $55.00 of my $125 weekly budget. I am not counting my imprompu grocery shop on Sunday night for when my Mom and Joe stayed over – last night I spent $13.20. I expect to pay about $8 for our steak tonight, otherwise I have everything else, which leaves me $48.80 for three more dinners.
I think my mom doesn’t believe me when I tell her I pretty routinely stick to under $125 a week because she said to me Sunday: “I’ll tell you one thing my dear, you all sure eat well!”
Back to the grind, come on back tonight for Maryland Crabcakes and Steak with Bernaise Butter.