1   15oz can chickpeas, rinsed and drained

1   14.5oz can diced organic tomatoes in juice

1/3 c. crumbled feta cheese

2 cups mizuna

4 tablespoons romano basil vinaigrette

1.  Toss together chickpeas, and tomatoes in a bowl.

2.  Season with vinaigrette.  Toss chickpea mixture with vinaigrette, then stir in mizuna and feta.  Season with salt & pepper if desired.

Serves 2

Nutrition Information (per serving)

377 calories

Total Fat 12.1g

Sat Fat 4.7g

Cholest 22.2mg

Sodium 1,673.7mg

Carb 51.5g

Fiber 17.8g

Sugars 10g

Protein 19.5g

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Yesterday we came home from shopping around 1:30pm.  I had only had a piece of bread with peanut butter on it for breakfast and I had to leave for a friend’s house at 3:00pm.  I knew I was having dinner there, but I didn’t know what or when.  I decided to make a hearty lunch salad to make sure that I wasn’t cranky or tempted with junk food.

As you might have experienced before, steaks comes in two sometimes.  I had another 6oz steak which had been a companion to Friday night’s dinner.  I figured I would make a nice steak salad using the steak and the plethora of salad greens we have.  I also had half an onion left and figured that would go nicely also.

First, I trimmed off the fat on the steak and sliced it into strips.  I sprinkled some Montreal Steak seasoning on top.

I cut the onion up into strips and put it in the frying pan with extra virgin olive oil twice around the frying pan.

(Just a side note here – I went to Sicily several years ago.  One of the places I visited was an olive tree farm.  Extra virgin olive oil is the best to cook with when you do not want a strong olive-y flavor.  Also, the darker the green the better.  Extra virgin olive oil is the first press of the olives and none of the pit is squeezed into the oil.)

Next I put the steak strips in the frying pan.  I seared the steak on each side until a nice “crust” was formed.

While I was cooking the steak, I mixed together leaf lettuce, spinach, and mixed greens which included mizuna and arugula.

I laid the cooked steak on top of the greens mixture and put ranch dressing on top.  (Ranch was fine, but I would like to try this again with Italian dressing.)

We both enjoyed the salad and it did satiate any hunger I had until my meal later in the day.

 

 

**Sometimes kitchen items have other uses.  Saturday, somehow, a snake got into the house.   (For those of you who don’t know – I am deathly afraid of snakes.)  The cats had cornered the snake under one of the bookshelves.  Mom and I pulled out the bookshelf and it’s gross head popped out and started snapping at my cat Chloe.  I wanted that snake out of the house and dead. (Angels on an antique May altar were broken while we were in pursuit of a snake.  The snake had a lot of nerve hiding under the bookshelf with the statue of Mary on it.  I decided to crush it’s head for her.)

So, in my determination I grabbed my blue Ikea oven mitt and grabbed the wretched creature.  It promptly started biting itself.  I got the snake outside and Mom chopped of it’s head.  The oven mitt is now sitting in the doorway to the cellar – waiting to be disinfected.  You never know when you kitchen items may come in handy!

The versatile IKEA oven mitt!