broccoli slaw summer salad

 Elements:

-Broccoli slaw (Comes in bags at your local market.  It’s just the shredded broccoli with some carrots thrown in for color.  I use about one-third to half of a pack in a sitting.)
-1 pickling cucumber
-1 medium heirloom tomato (Can be found at your local farmer’s market when in season.  A little pricey but so worth it.  And will be way cheaper than what any restaurant is going to charge you for a couple slices of an heirloom tomato.)
-couple slices red onions
-splash of balsamic
-dollop (sorry, for the use of a technical term) of Dijon mustard
-dash of basil—if you have fresh, well, la di da, if not dried works
-1 ounce serving of blue cheese (exhibit some self respect and do not buy pre-crumbled)
 -salt and pepper

The Task:

Add your balsamic, mustard, salt, pepper and basil to the slaw.  It’s important to put the balsamic/mustard “dressing” directly on the salad rather than keeping the dressing on the side where I usually like it.  Trust me, the dressing gets absorbed by your slaw and it really is quite delightful even though you’ve completely abdicated dressing control for each bite.  On occasion some wild abandon scheduled into your regular perfectly portioned routine just makes plain sense.  In any case, chop up your tomato and cucumber and cut your onions so you have some thin pieces about an inch long.  Add to your slaw, crumble on your blue cheese and toss.  And enjoy.  

The Skinny:

The only thing to stress about here (besides the price of heirloom tomatoes) is the blue cheese.  So, nutrition-wise we’re into the slaw for about 235 calories, 8.5 grams of fat, 12 grams of protein, 27 grams of carbs (7 grams fiber, 7 grams sugar).    

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