Doesn’t it always seem like salads are better when someone else makes them?
I recently had dinner at Kaya, a Pittsburgh restaurant specializing in Caribbeans cuisine. Let me tell you about the Field Green Salad they serve on their dinner menu; it is fabulous! Such a simple salad filled with so much flavor. My next challenege was discovered; fresh cilantro and lime were added to my grocery list!
As much as I love cilantro, I’d never used it as an ingredient for homemade salad dressing. After many failed attempts, I finally found the right ratio of ingredients to call it a light (reduced fat) dressing without sacrificing taste. One tablespoon is only 5 grams of fat and goes a long way.
This salad includes a mix of many flavors: Arugula, Feta Cheese, sunflower seeds and my version of lower-fat lime cilantro vinaigrette dressing. I love this flavor combination and I hope you will too!
- 3 cups Arugula
- ¼ cup reduced-fat Feta Cheese
- ½ Pear
- 1 TBSP Sunflower Seeds
- 1 TBSP Lime Cilantro Vinaigrette (recipe below)
Mix arugula, sunflower seeds and dressing in a mixing bowl. Toss well. Transfer the coated greens to a bowl or plate. Top with sliced pear and feta. Enjoy!
Nutrition: 250 Calories; 11 g. protein; 6 g FIBER, 20 g. carbohydrates; 15 g. fat
Meal Plan Servings: (1.5 CHO; 1.5 PRO; 3 FATS)
Recipe for Reduced-Fat Lime Cilantro Vinaigrette:
- 2 Tablespoons fresh lime juice
- 1 tsp garlic, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 Tablespoons extra-virgin olive oil
- 1 Tablespoon chopped fresh cilantro
Directions: Mix all ingredients together and stir well.
- Makes 3 Tbsp. Dressing;
- Dress 3 cups of raw greens with 1 TBSP dressing
I value your feedback; let me know what you think!