I leave for Key West in three weeks. Therefore, I feel the need to shed the extra winter pounds I gain every year when I go into hibernation (and somehow get glowing, tan skin without having to burn myself in a tanning bed so as not to blend in with the clouds as I frolic on the beach).
I was just introduced to this salad from a pseudo paleo (this salad includes cheese) diet follower and was impressed enough to recreate on my own.
Here’s what you’ll need…
Red wine vinegar
Greens of your choice
Salt and pepper to taste
Shaved or shredded parmesan cheese
Any other veggie that you fancy – I’m just plain Jane girl and keep it simple (I also don’t like to dirty anymore dishes than I have to, as I don’t have a dishwasher. Lazy party of one!).
Protein of your choice (again, I’m too lazy).
Simply combine 1/4 cup of olive oil and two tablespoons of the red wine vinegar (you can add more or less to your liking). Add a generous amount of pepper to the mix and then a sprinkle of salt.
Once I prepped the salad in all of five minutes, Ted came racing into the kitchen announcing his presence and needing to see what the hell I was doing in there (as I never do much of anything but pour cocktails in the kitchen).
This gluten-free, guilt free, low carb, low-cost (once you have the ingredients, you just need to buy greens) salad will have you coming back for more. Cats? Not so much.
Now here’s hoping I don’t get too sick of this salad I’m calling supper for the next few weeks. Cross your fingers for me (and my pasty white non-bathing suit ready ass) as I pair this salad with a fat glass of pinot grigio (wine really helps extra LBs melt off your hips, right?!)