Ingredients:
1 serving of konjac noodles
1 cup of fresh spinach
1.5 cups of young zucchini sliced and lightly grilled
1 cup of grape tomatoes
½ cup of red onion sliced thin
Dressing:
1 tbsp of fresh lemon juice
1 tsp of lemon zest
1 tbsp of vinegar
1 tsp of dried oregano – or Greek seasoning
½ tsp of sea salt
½ tsp of fresh ground pepper
4-8 tsp of olive oil.
Whisk all ingredients together and store in an airtight container or sealed glass jar in the refrigerator.
Method:
I like to dry fry the noodles in a non-stick skillet before use. Slice zucchini lengthwise and grill until tender, remove from heat, cool and slice. In a large bowl place konjac noodles, spinach, zucchini, tomatoes, and red onion tossing well. Pour dressing over salad and toss again. Enjoy!
Tip: Phase 1 adjust daily oil allowance.
Tip: Make it a complete meal by adding leftover chicken.
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