With summer almost here I decided that maybe, just maybe I should lose a few pounds. Not that I’m ever going to be seen in a bikini, but just because in the hot New York summer you need to feel lighter. So, since less pounds translates to less food on the plate, I have been trying to eat more salads for dinner. This is one I came up with using ingredients I had on hand. The center is a mixed bean salad that was a bit spicy (black and red beans along with chickpeas, chopped onion and sun-dried tomato, chopped herbs, a little fresh chili, olive oil), around and about some sliced tomato and bits of bufala mozzarella and some fresh basil. I drizzled some balsamic vinaigrette around the edge of the plate and had a very satisfying dinner.
About balsamic vinaigrette I use 2 parts olive oil, 1 part balsamic vinegar, 1 tablespoon Dijon mustard, salt and pepper. I shake it up in a plastic squeeze bottle and always have it on hand to season salads or sandwiches or to drizzle over grilled meats or poultry. (If you like the flavors you can also add celery salt, onion powder, and/or garlic powder to taste.)
judithchoate.com 