I’m on a salad kick for lunch these days for 2 reasons: first, there’s usually left over grilled chicken in the fridge that has to be eaten and second, I love strawberries in salads. One of my favorite salads are ones that have fresh fruit, nuts, cheese and a sweet dressing… which as I type that sounds more like a fancy cheese plate that should be enjoyed with a good glass of wine than a lunch salad. Since I love this salad so much and didn’t want to give it up (nuts are protein you know) I opted for a way to make it “skinnier.”
I started with some baby kale and romaine leaves, topped it with toasted pecans, sliced strawberries, thinly sliced red onion, and some reduced-fat gorgonzola cheese. Then I made a skinny version of poppy seed dressing. It’s absolutely delicious and one of my new favorites.
Click here to go to the recipe!
Skinny Poppy Seed Dressing
Based on a recipe from Cooking Light
– 3 tbs. sugar (or stevia, or agave nectar, whichever you prefer)
– 3 tbs. light mayo
– 2 tbs. nonfat milk
– 1 tbs. poppy seeds
– 1 tbs. white wine vinegar (if you don’t have this you could also use apple cider vinegar)
Mix all the ingredients in a small bowl with a wire whisk until combined. Store in a jar, refrigerated for up to one week.
What’s your favorite, go to salad for lunch?
This is delicious! I used monk fruit sugar and only needed 2 tbs.