Friday, May 14, 2010
I was just introduced to roasted chickpeas. If you've never made them then you know how they become almost nut like. The first time I made them I thought they would be great on a salad.
I need to work on my love handles. Being a foodie is hard on your figure. I have so many recipes to share but how do you not eat it? I really need to avoid those pesky carbs. Summer is around the corner and I need to get motivated. Plus I have a lot of readers that watch their figures and I mean really work at it (rather than just looking in the mirror and walking away).
This salad is healthy. Baby greens covered by grilled vegetables and nutty roasted chickpeas. The vinaigrette is flavorful and made with healthy olive oil. Blah blah blah. OK it's good and good for you. Can I have a side of fries now?
Grilled Vegetable Salad
Slice One small onion, 1 large zucchini and 1 small eggplant. (mine was bad so you will see it missing)
Rub with olive oil, and season with salt, pepper and garlic powder. Grill on high. Excuse the smoke billowing out of my house. The fan is broken on my dinosaur of a kitchen. Thank God I am married to The Fireman. (giggles)
While the veggies are grilling, make the Honey Mustard Vinaigrette;
2 TB rice vinegar
4 Tb olive oil
1 TB Dijon mustard
1 TB honey
mix till smooth
Serve over baby greens with Honey Mustard Vinaigrette and garnish with roasted chickpeas.
at 8:00 AM