The first salad for my June Salad-a-Day Challenge is very special to me. We had a little reunion this weekend. We had a little rift after I gave up goat cheese to become vegan. He’s finally come around with an equally wonderfully vegan version. So I decided we could make it work after all.
This is what I used to make when I had the urge to devour an entire container of goat cheese but felt like being healthy. Now it’s what I’ll make when I want to inhale a container of Daiya’s Wedge-Style Havarti cheese. I’m obsessed.
This salad is actually pretty awesome even without the cheese. Strawberries, almonds, and a home-made truffle oil dressing? Yeah, that’ll do.
serves 1
2 C butter lettuce or romaine hearts, torn into bite-sized pieces
1/2 C fresh strawberries, sliced
2 T Daiya havarti wedge, crumbled
2 T slivered almonds
1/2 t white truffle oil
1/2 t extra virgin olive oil
1 t white balsamic vinegar (or white wine vinegar or champagne vinegar – anything light)
salt & black pepper
Pile salad ingredients high. Mix truffle oil, olive oil, and vinegar together and pour over salad. Top with a tiny pinch of salt and a good grind of black pepper.
Delicious! Plus this is really a nice salad for a light lunch, but for under 200 calories! That’s pretty impressive.
This month I’ll also be learning how to use my brand new amazing DSLR camera! Things are getting serious around here. Please excuse the excess of random photos like this I’ll be posting while I play with my camera:
Nutrition facts per serving: Calories: 195; Calories from Fat: 123; Total Fat: 13.7g; Saturated Fat: 2.4g; Sodium: 153mg; Total Carbohydrates: 14.8g; Dietary Fiber: 4.3g; Sugars: 6.6g; Protein: 4.5g
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