Monday, February 27, 2012

Tricolore Lunch

I was out of greens today for my lunch salad, so I had to improvise. These three pairs work well individually and together: carrots and dates, fresh cremini mushroom sauted with small black beans and a dash of BBQ sauce, and balsamic roasted beets with toasted pine nuts. Green salad, who?

Carrots and date salad: (1 serving)

  • 1 large carrot, peeled and grated
  • juice of 1 lemon (I used a meyer lemon)
  • 1 ts sugar or honey
  • 1 date, chopped

Mix the lemon juice with the sugar, and pour over the grated carrots. Mix well, add the chopped dates and mix again – serve.


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