Saturday afternoon and there's a flurry of laundry, running errrands, scouring the apartment and cleaning out the refrigerator. Mr. Scrumptious and I don't have time to slow down, there's so much to get accomplished. But, in order to keep going we require sustenance and a good healthy lunch. Also, since it happens to be cleaning the fridge day, it's time to make use of some delightful vegetables before they go bad. This is my delicious "Saturday Salad with Yogurt Dressing".
Oh, this salad is another example of the beauty and elegants of simple, fresh and delicious ingredients. It's so easy, and completely decadent with just a couple of creative additions like the herbs and yogurt.
1 small roasted golden beet (leftover from my risotto), chopped
1 medium ripe plum tomato, chopped
3-4 branches cauliflower florets, chopped
1/4 English cucumber, chopped
1 medium spring carrot, chopped
6 pitted kalamata olives, chopped
sprinkling of shredded parmesan cheese
1 tsp. minced fresh parsley
1 tsp. minced chives
1 tsp. nonfat plain yogurt
2 tsp. olive oil
1 tsp. red wine vinegar
sea salt and black pepper to taste
1. Wash and chop all vegetables and place in a large bowl for each person.
2. Add herbs and yogurt to a small bowl and stir to mix thoroughly. Slowly drizzle in the olive oil, whisking into the herb-yogurt. Do the same with the vinegar. Add the salt and pepper and whisk thoroughly.
3. Drizzle the dressing over the salads and serve immediately. Put your feet up, take a break and tuck into a bowl of healthy yumminess.