Impromptu Cantaloupe Salad
I eat a salad every day for lunch if possible. Sometimes I get tired of your garden variety vegetable salad. Yesterday I made one I want to repeat today, it was so good. These are the ingredients:
1 cup of diced cantaloupe
1 cup of garbanzo beans
a toss of roasted almonds
a toss of low-fat feta cheese
a toss of lime salad dressing (I used Newman's Own Light Lime)
Today, I think I will place this concotion on a bed of greens, something I didn't do yesterday.
Cheers,
Keddy
Tags: salad
Views: 1
Replies to This Discussion
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Permalink Reply by Sue Ann Gleason on -
Yum! Thank you for posting your cantaloupe salad, Keddy. I'm afraid I've been remiss in keeping our Conscious Bites Group alive and running. Chocolate for Breakfast is eating up a lot of my time—no pun intended! Tonight I made a delicious "kitchen sink salad"! That's where I throw everything in, but the kitchen sink. Romaine lettuce, lentil sprouts, heirloom carrots, fennel, cherry tomatoes, jicama, and bok choy dressed with a splash of fig balsamic vinegar and equal parts extra virgin, cold-pressed olive oil and lemon infused avocado oil. If salads could sing, this one would be an opera.
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Permalink Reply by Keddy Ann Outlaw on -
Salads are a good place to improvise, aren't they? I've been meaning to start some lentil sprouts - they are one of my favorites. But I've been to busy playing with garden seeds!
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