My Salad

D e l i s h !  Leftover green beans, asparagus and chicken breast turned this bed of butter lettuce and tomatoes into a tasty 5 point lunch.  It could have been less if I'd used a fat free bottled dressing but I really don't like them.  I make my own olive oil and balsamic vinegar dressing from scratch.  Since I eyeball it, I think there was either 1 or 2 teaspoons of olive oil; if in doubt I always go for the higher number, so my dressing added 2 points.  The only other points in the salad was the 3 ounces of lean chicken breast.

That's all the ingredients I use to make my dressing.  I use a very fine VSOP balsamic vinegar and olive oil from the Napa Valley at about a 3 to 1 ratio; 1 being the pure virgin olive oil and 3 the balsamic vinegar.  A generous grinding of pepper, about 1 tablespoon of Lighthouse freeze dried Salad herb blend and a couple of grinds of Antarctic Pure salt and kelp.  In my experience with balsamic vinegar, the higher the quality, the sweeter it is and the more you can use.  If you can't get the really good stuff, I'd add a pinch or two of some sort of artifical sweetener to take the "bite" off the inexpensive vinegar.

So there you have it, my "d e l i s h"  lunch for today.  Once I finish my cup of tea, I'm off to take my dog for a good walk to help take care of the tiny piece of birthday cake I had last night.  All in all this was a great OP weekend for me even with the wine tasting event we went to last night.  The only numbers that were unplanned for was the ones on the bills we put down for all the wine we bought.