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Friday, June 7, 2013
I guess there is a reason why chefs and food photographers wipe the sides of the plates and bowls before presentation, huh. Anyhoodle, I came up with this on the fly two days ago while trying to find a filling, yet flavorful and satisfying snack. I've been really trying to watch my calorie intake, which is always a lot easier, in my opinion, in the summer. Fresh veggies are everywhere, it's warmer outside which lends itself to naturally eating lighter, and the word salad just sounds so refreshing. Talk to me about salad in winter and I'm going to hit you over the head with a soup ladle and continue to gnaw on a ham bone. But for now, salad salad salads!
This bad boy rings in around 115 calories, if you aren't counting the calories from the onion. Since a full cup of red onion has 48 calories, I am not bothering to figure out what three slices are. I like to live life on the wild side. I am the Hunter S. Thompson of calorie counting.
3oz broccoli florets, cut into bite size pieces
Sliced red onion, to taste (I do about 3 thin slices off half an onion)
1 tsp olive oil
1 tsp balsamic vinegar
2 tbsp blue cheese crumbles
black pepper, to taste
Toss the first two ingredients with the next two, and top with blue cheese and black pepper. Stir around. Devour!
The first time I made this with shredded parmesan but I have to say, the blue cheese really adds a rich dimension to it and I'll not go back. And you know how much I love parmesan. Just so long as this salad doesn't dip too aggressively into my blue cheese stash. Those martini olives aren't going to stuff themselves with air, are they.