It’s the last week of the six week challenge so today’s menu is “picture perfect.” This week’s salad star: asparagus. It’s pretty expensive this time of year so I used a vegetable peeler to peel the stalks so I could use the whole stalk. Then I steamed them, cut into one-inch lengths, and now I have asparagus to add to my salads all week.
In the lower left corner is a salad made of broccoli, orange segments, frozen peas and cannellini beans, with a little red bell pepper for color. I dressed it with rice wine vinegar and nothing else. If you have never tried rice wine vinegar you should – it has a wonderful sweet, mild flavor. You can find it with the Asian foods. There is plain and “seasoned” and the seasoned kind usually has added sugar so make sure to check the labels.
Some peas from the broccoli salad snuck their way into the main salad. For breakfast I had oatmeal with bananas, strawberries and flax meal.