Saturday, March 13, 2010

Bento #10

This bento is actually from my dinner a couple of days ago. I was as always looking for something simple to fix because I had been so busy lately. My daughter had been craving salads lately so we have been having them for dinner for a few days.

This salad is made up with organic romaine lettuce chopped and organic spinach chopped as its base. To be honest I only like to eat raw spinach because I don’t like the taste of it cooked but if there is anyone out there who has a good spinach recipe that you think will make me like cooked spinach by all means share.

The additional topping consist of shredded cheese, julienne carrots and bite sized chicken pieces. Normally I would add a chopped boiled egg and leave it at that and put on a light dressing. This time I forgot to boil the eggs so I decided to add some chopped walnuts and pretzel pieces from a bag of Ghardetto’s placing the toasted brown bread bits on the side.

The dressing was made from 1/4 cup of light sour cream with Hidden Valley Ranch Dip Mix added to it to taste (about 1/4 teaspoon) and about 1/2 teaspoon of 2% milk. Most people would say why go through all of that trouble. Just use a light ranch dressing instead. I have to tell you in my opinion there is a distinct difference in the taste.

I must say I thoroughly enjoyed this salad and anyone who says a salad can not be a meal doesn’t know how to make a real salad.

Until the next bento.

Itadaki masu!


pegasuslegend said...

so healthy and delicious

allingoodfood42 said...

Hi Claudia, thanks it was very good even though I think this one was overloaded.

Lia Chen said...

Great salad! Great healthy choice to put it in your bento ;)

allingoodfood42 said...

Hi Lia, it was a very good salad albeit somewhat overloaded. I usually don't put that much on them but is came out very tasty.