When we talk about light meals, we always think of salads. The truth is that few options can provide reduction measures and replacement of various vitamins and nutrients like them. The problem is, among the leaves, lack imagination. So it takes creativity - and the right recipe.
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Not all salads are 100% healthy. That's because some, perhaps the most tasty ones, such as Ceasar, carry sauces that can be true diet villains.
Escape the creamy versions and bet on different ingredients that add different nutrients, flavors and textures. I'm talking about fruits (which can even be grilled) and lean cheeses like the cottage.
For a change, try the following recipe with arugula and spinach.
4 cups of arugula
2 cups of lettuce
1 cups of romaine lettuce
4 ripe sliced peaches
2 cups cottage cheese
4 tablespoons toasted almonds
4 tablespoons Dijon mustard
1/2 lemon juice
Salt to taste
Dill Branches (to decorate - optional)
Wash the leaves thoroughly, dry and arrange in four individual dishes.
Distribute the peach slices, cottage cheese and almonds.
In a separate container, mix mustard well with lemon juice and salt.
Drizzle with a tablespoon of the sauce on each plate.
Garnish with dill and serve.
This and other recipes you will find in my book Balance Point - read online here.
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