Following up on my last post, I interviewed the kids about their lunch choices yesterday. As expected, Luke’s view is “what happens at high school stays at high school.” He ate noodles & chicken. Claire was disappointed in the vegetarian options available in the school cafeteria, which apparently run to packaged “uncrustable” sandwiches and side salads (which is what she had). Today she opted to pack her own lunch, choosing a hummus and red pepper sandwich, leftover cole slaw and a granola bar. I wish I had been making such healthy choices at her age, I was so proud!
Today I enjoyed a wonderful lunch out at Pastini with my cousin. My first vegetarian dining out experience was a success, with so many things to choose from I wasn’t even tempted by the meat dishes. I had pasta with asparagus and mushrooms. Yum. So with my belly full and happy, I decided to take a walk on the lighter side for dinner. We are going to make like Elaine from Seinfeld and have a big salad. I originally stumbled on a version of this salad on Pinterest (pictured), and have taken my own liberties with it since then. I love this because it’s filling enough for a main dish, plus I usually have the ingredients on hand which makes this one of my favorite “oh crap I forgot to thaw something out” meals. Every time I make it it’s a little different, based on whatever happens to be in my cupboards at the time. Here’s today’s version.
Harvest Chopped Salad
Romaine lettuce (about 2 cups per person), sliced or chopped
Purple cabbage (1/4 small head), sliced or chopped
One pear, sliced or diced
One apple, sliced or diced
1/4 – 1/2 cup dried cranberries
1/2 cup pistachios (shelled)
Feta cheese – I use about a 1/2 – 3/4 cup crumbled
Balsamic Vinaigrette dressing or Olive Oil & Vinegar dressing (I like Newman’s Own)
Poppy Seed dressing
Combine all the salad ingredients and then drizzle with equal amounts of both dressings and toss. Start small, a few tablespoons of each. Add more if you want it. Serve with crusty, warm french bread.