Since we are back trying to shed some pre-Christmas pounds/kilos, I find we are eating more salads. This one is very similar to a well known Italian restaurant chain in the US! It’s fresh and very tasty, as well as filling.
Italian Romaine Salad 204 caloriesper serving
1 head romaine lettuce or 2 small romaine hearts, roughly chopped
Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.
Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.
You won’t find a better Greek salad anywhere…
Greek Salad and Dressing for Two
1 large clove garlic finely minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.
(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
1 Roma tomato diced
¼ red onion diced
½ English seedless cucumber large dice
½ red pepper diced
½ cup whole black olives
½ cup crumbled feta cheese
Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.
When you wake up an hour or so before your spouse you might as well make a nice breakfast, right? If you have too many eggs and spinach you might as well put them to use. “Alexa, what can I make?” Oops, I forgot I don’t use Alexa. “Pinterest, what can I make?”
Firstly if you did not already know it, a frittata is essentially an omelette which you prepare in an ovenproof skillet and finish in the oven. This can be used for breakfast, lunch or dinner…so give it a try!
I N G RE D I E N T S:
5 large eggs
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash of hot sauce (optional)
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
2 cloves garlic, diced
8 ounces cremini mushrooms or whatever you have on hand, thinly sliced
2 cups baby spinach fresh or a small package of frozen unthawed
1 Roma tomato, diced
small red pepper chopped for colour
Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large ovenproof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate. (OR cheat and use precooked bacon)
Add garlic and mushrooms to the skillet (adding a little oil if using precooked bacon), and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.