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CAESAR SALAD

There was a time that I played cook in a cafe we used to own and run. It was called On a Roll. I didn’t like it much. The mornings were very early, usually before sunrise, and the work was repetitive, lots of shredding chicken, lettuce, tomatoes etc for the sandwich bar, roasting joints of beef, making muffins, bagels and pastries and breakfast fry-ups for early birds. I was only 21 at the time and our 2nd chef had just left, leaving us with a business to run but no one to staff the kitchen. I don’t know how or why we thought it was a good idea that I stepped in, but it turns out I did a decent job of it. I created some pretty awesome recipes for chilly con carne, I leaned how to microwave the fluffiest scrambled eggs and I discovered this incredible recipe for Caesar Salad dressing. It was the ’90s after all.

I’ve been meaning to share this recipe for a long time. I found it buried in amongst some On a Roll memorabilia. I found the recipe online, about 17 years ago and the print out is stained and faded, the sign of a good recipe. When it comes to assembling your Caesar Salad I don’t want to tell you how you should enjoy your meal. Some people love anchovies, some people like their eggs poached instead of boiled and some like to bulk it up with chicken or bacon.

This Caesar dressing is as versatile as a good creamy Ranch dressing. You can serve it poured generously over thick wedges of lettuce or it can be just as amazing served up with a mixed vegetable salad. According to the Internet, the original Caesar salad did not contain pieces of anchovy; the slight anchovy flavour came from the Worcestershire sauce and the original recipe comprised whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

I like to keep it almost as simple with my version because really, the dressing does all the work; plenty of roughly chopped cos lettuce, grated boiled egg, croutons, lightly fried pieces of Prosciutto and I promise you it feels like a meal.

Following is a Recipe For Weight Loss Salads

Caesar Salad Dressing

Ingredients:
1 clove garlic
4 spring onions, chopped
1 egg yolk
1 tsp dijon mustard
1 anchovy fillet
1 tbs Parmesan cheese, grated
2 tbs white vinegar
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
2 tbs water
1/4 cup olive oil

Method:
Put all the ingredients but the olive oil and water into a blender or processor and whiz till everything goes smoothish.
Drizzle olive oil and water until the dressing thickens. You can use more water if necessary.
The dressing will taste very strong but the punch will get diluted once you mix it up with all the salad.
You can serve this dressing up with pretty much any kind of salad and it will taste great. The dressing itself will keep in fridge for about 3 days if nicely sealed – remember there’s raw egg in there so don’t be tempted to keep it longer than that.

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GREEK QUINOA SALAD + TIPS FOR LOSING WEIGHT

Treat yourself to this delicious, healthy Greek Quinoa Salad!

For me, healthy living is all about motivation. It’s about finding the motivation to skip a second helping, go for a walk, or cook instead of ordering takeout . Each Motivation Monday features easy tips and a healthy recipe.

Last month, my goal was to. I lucked out with great weather and spent lots of time walking, having picnics, and just soaking it all in! Hopefully, this month isn’t too hot and humid, because I plan to keep it up.

For June, my goal is simple: to lose weight. I’m sharing a recipe for a healthy and delicious Greek Quinoa Salad that’s going to help me do it … and I know that you’re going to love!

A few pounds have slowly crept up on me these past few years, and this month I’m going to focus on starting to lose that extra weight. My plan is to:

• Watch portion sizes.
• Cut out unhealthy snacks.
• Exercise regularly.
• Track my exercise and everything I eat.

I’ve done this before. Oops … I will have to work on the maintenance part!

But the thing that made the biggest difference for me was tracking all my food and exercise.

Spark people, which is a  website that teaches you how to eat healthier and exercise regularly. Just enter how many pounds you’d like to lose, and Spark People gives you a calorie range. Then you track everything you eat, , and as you lose weight, the calorie range gets updated. Best of all, it’s FREE!

No, I’m not being paid by Spark People  … I just love it. I’ve also heard great things about mu fitness pal and other programs. No matter what program you use though, the most important thing is to track your food intake and exercise consistently. It will help you can make healthier decisions.

Here is a Recipe For Weight Loss Salads

HOW TO MAKE GREEK QUINOA SALAD

The most crucial part of losing weight – even more so than exercise – is eating well and watching portion sizes.

Salads are a great option, but there’s nothing worse than eating one and then being hungry again an hour later. Am I right?

That’s why I love this Greek Quinoa Salad. It has all the flavor of a traditional Greek salad, but the quinoa, which is full of protein and healthy carbs, keeps you full a lot longer.

Plus, this Greek Quinoa Salad simply tastes great! It’s also packed with delicious ingredients like fresh veggies, feta, olives, and zesty Greek salad dressing.

I know you’re going to love this Greek Quinoa Salad just as much as I do!

Greek Quinoa Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

This delicious Greek Quinoa Salad is packed with healthy ingredients and tons of flavor!

Course: Salad

Cuisine: Greek

Servings: 4 people

Calories: 435 kcal

Author: Ginnie

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth

For Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For Salad:

• 1 pint grape tomatoes, halved
• 1 medium cucumber, peeled, halved, seeded, and sliced
• 1/2 medium red onion, halved and thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta
• 3 cups spinach, lightly packed

Instructions

Prepare Quinoa:

1. Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil.
2. Cover pan and reduce heat to low. Cook until broth is absorbed and quinoa is tender, about 15 minutes.
3. Place cooked quinoa in a large bowl and set aside to cool.

Prepare Vinaigrette:

1. Combine all vinaigrette ingredients in a small bowl.
2. Whisk until well combined. Season with additional salt and pepper to taste, if desired. Set aside.

Assemble Salad:

1. Add tomatoes, cucumber, onion, olives, and feta to cooled quinoa.
2. Drizzle with vinaigrette and mix everything together.
3. Add spinach and toss gently.
4. Season to taste with additional salt, if necessary, then serve. Enjoy!

Notes

I used red quinoa for this salad, but you can use any variety. Use your favorite kind of olives. I prefer Kalamata or Greek olives. This salad can be made ahead; however, add spinach just before serving.

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