Lunch on Friday

Now look at this beauty. I have some leftover red leaf lettuce underneath the baby arugula, topped with grape tomatoes, red pepper and avocado slices. If I don’t have any leftover meat, I go for a half of an avocado. So rich and creamy – comforting – like mashed potatoes to me. And that’s my new favorite garnish on top, roasted and salted pepitas. My dressing is always a simple oil and vinegar combo I bring from home. For ease, I throw it all in a jar with a mason lid and shake it up. I can literally make this in two minutes. Here is my approximate recipe, because I really don’t measure anymore.

BASIC SALAD DRESSING

1/2 tsp. Dijon mustard
2 tbs. red wine or sherry or Champagne vinegar
scant 1/2 cup of olive oil
salt and fresh ground pepper to taste

Place all ingredients in a jar. Cover tightly and shake. Taste and adjust salt and pepper.

To healthy eating!!