Today's salad was inspired by my son's lunch. My daughter-in-law packed him the most beautiful salad for lunch, and I couldn't resist making my own version of it. His had a few more ingredients, but I know there is no way it's better than mine!
My son works in a cheese factory, where the employees have milk and chocolate milk on tap. Luckily, he's not lactose intolerant, so he gets to enjoy it. He tells me that in years past they threw away all kinds of bi-products of the cheese making process, but nowadays, they don't waste anything. They sell whey to makers of protein drinks, and lactose to makers of pig food, and they refine the waste over and over until all that is left is a product called "cow water," which they use as a coolant for their machinery. Now that's pretty cool! It gives me hope that industry has finally figured out that we need to stop wasting so much.
My son's fridge is full of cheese choices, although they don't come from work. He and his wife have higher tastes in cheese, like the lovely soft goat cheese I found in their fridge and added to my salad today. It's always a good choice with fruit. The lemony dressing was the perfect finishing touch.
Recipe.
On a bed of fresh baby spinach, sprinkle fresh raspberries and seedless grapes. Scatter on some crumbles of soft goat cheese, and drizzle with a creamy lemon dressing.
Dressing: 1/3 cup mayo, 2 tablespoons lemon juice, 1 packet Splenda (or 1 teaspoon sugar). Whip it all together until it's foamy.
No comments:
Post a Comment