Needless to say, the tomato-quinoa bread recipe that I had concocted last night in my dozey stupor did not get made, nor did any sort of sourdough biscuits, cookies or muffins. I only had the stove on for 20 minutes total today to make my dinner, and even that was too long! Making lunch was much more comforting, heat-wise. Using up some of the languishing veggies in our crisper (even they were feeling the heat and humidity!) I made up this deliciously crispy and tangy Asian-esque salad. It's based on a Weight Watchers recipe from way back (pre-POINTS days, at least) but I swapped some stuff around (didn't have miso paste, so used an equal amount of soy sauce, and I added some leftover cooked bay scallops too) and enjoyed a deliciously cold, healthy meal.
Asian Vegetable Salad
Serves 2 (ish)
2 medium carrots, julienned
10 cherry tomatoes, halved
1 English cucumber (about 8" long), sliced into 1/4" half-moons
2 medium scallions, minced
1 medium garlic clove, minced
1/4 tsp red pepper flakes
1 tsp grated ginger root
2 tbsp seasoned rice wine vinegar
1 tsp red miso paste or soy sauce
- In a large bowl, toss together carrots, tomatoes, cucumber and scallions.
- In a small jar, whisk together the remaining ingredients.
- Pour dressing over the vegetables and refrigerate 1 hour before serving.
Amount Per Serving
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 426.0 mg
Total Carbs: 21.6 g
Dietary Fiber: 4.5 g
Protein: 3.1 g
WW POINTS: 1
The heat must have addled my brains today too - I forgot to take a photo! Next time, next time...
I was also fortunate enough to recieve awards from Valli at More Than Burnt Toast, which I will detail for you tomorrow before I head out to the Brooklin Fair with Andrew and Teaghan to watch some serious demolition derby action! Thank you in advance to you, Valli!