Saturday, November 14, 2009

Spinach Salad Medely

This Salad was inspired by what I already had in my fridge. I have become very proficient in the salad process because it's what is the easiest to make when you have already prepared foods and want to put them all together. This salad starts with the following:

red and yellow pepper
roasted brussel sprouts
roasted white sweet potato
wild field greens

I topped it with cottage cheese (lowfat please, it tastes way better than non-fat) and flax seeds for a little crunch. After our medical classes about the benefit of omega 3 fatty acids and their anti-inflammatory effects, flax seeds make a guest appearance in many dishes of mine.

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