I haven’t put up a blog post to OMNIVOROUS for over a week. I have an excuse in that my little baby girl, Vivian, was born exactly a week ago today. She is a darling, precious little thing, but if you know anything at all about newborns, you know that their sleeping, feeding, peeing, and pooping schedule tends to exclude all other extracurricular activities, at least in the short term. I’m actually surprised to find myself able to post anything at all! She is napping now, thankfully.
But I feel a compulsion to write and a responsibility to you, noble readers, to keep my blog alive and not let even my beautiful Lil’ Viv derail me for too long. This, however, will be a short post.
This salad is a diet salad. The dressing is very low in oil and thusly, low fat. It’s composed of one part tangerine juice, one part rice vinegar, and one part canola oil with a pinch of ground coriander, a pinch of cayenne pepper, a pinch of garlic powder, a pinch of dried marjoram, a little kosher salt, and a little ground white pepper.
The pecans I tossed with a tiny bit of walnut oil and sprinkled with ground clove, salt, and black pepper. I then toasted the pecans for about six minutes in 350° oven. The rest of the salad is green leaf lettuce, Belgian endive, arugula, iceberg lettuce, fresh shaved asparagus*, naval orange segments, fresh cilantro leaves, and chive batons. And I sprinkled a wee bit of fleur de del over the salad after I plated it.
It was a lovely salad. And tasty. And super-healthy. It’s the perfect lunch to eat if you’re trying to slim down before the bikini season. Summer is sooner than you think!
* Take a veggie peeler and shave long strips of jumbo asparagus. You can soak them in cold water for five minutes and then drain. They make a surprisingly nice salad addition.