Bean and Cheese Salad for One

Toss 1 cup mixed organic spring lettuce and 1 cup baby spinach with 1 to 2 Tablespoons salad dressing such as the Ginger-Balsamic dressing.

Combine the following and place the mixture on top of the lettuce:
1/2 cup cottage cheese
1 T shredded cheddar
1/3 cup canned white beans, rinsed
8 oz can vegetables (any kind), drained
1/2 cup grape tomatoes
1/4 cup shredded carrots
Salt and black pepper to taste

Garnish with
3 T (1 oz) sunflower seeds, roasted and hulled
10 black olives

Lunch menu: Serve salad with a large pickle and 2 Wasa crisp-breads (or stuff cottage cheese mixture in a whole-wheat pita pocket and eat the tossed salad on the side). Dessert: 1 fruit serving.

Recipe source: Adapted from an article “Avoid the Iceberg” on salad bar choices in Men’s Health (online edition)


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