Start your day with a heavy portion of vegetables. Perhaps save some from dinner the night before for convenience. The vitamins in vegetables are a better start to the day than a handful of vitamins in the form of pills.*
Fresh Salad Recipe #9 Grilled Halloumi Cheese and Romaine with Lemon Dressing
Ingredients:
8 oz. halloumi cheese, sliced
6 Tbs. extra-virgin olive oil
1/2 tsp. salt
1 1/2 tsp. freshly ground pepper
3 Tbs. oregano leaves, chopped
2 Tbs. sherry vinegar
1 lemon, cut into slices
2 romaine hearts, halved lengthwise
Directions:
1. Arrange the cheese slices in a shallow baking dish and drizzle with 1 1/2 Tbs. of the olive oil, 1/4 tsp. of the salt, 3/4 tsp. of the pepper and 1 1/2 Tbs. of the oregano. Let marinate for 1 hour.
2. Meanwhile, in a large bowl, combine 3 1/2 Tbs. of the olive oil, the vinegar, the remaining 1/4 tsp. salt, 3/4 tsp. pepper and 1 1/2 Tbs. oregano. Whisk well to make a vinaigrette. Reserve a few of the lemon slices and finely chop the remaining slices. Add the chopped lemons to the vinaigrette, stir well and set aside.
3. Prepare a medium-hot fire in a grill.
4. Remove the cheese slices from the marinade, place them on the grill rack, and cook until the edges soften, the interior is warm and grill marks appear underneath, about 2 minutes. Turn the slices over and grill until lightly golden on the other side, 1 to 2 minutes. Transfer to a plate.
5. Brush the lettuce halves with the remaining 1 Tbs. olive oil and place, cut sides down, on the grill rack. Cook until grill marks appear underneath, about 2 minutes, then transfer the lettuce to a serving platter. Top with the warm cheese and drizzle the lettuce and cheese with the vinaigrette. Garnish with the reserved lemon slices and serve immediately. Serves 4 to 6.
*Recipe Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
Inspirational Quote
“Don’t compromise yourself. You are all you’ve got.” ~Janis Joplin
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