It is an ongoing effort to keep my weight down, and I think this time around, drastic measure must be taken to stop the wardrobe from exploding from enlarging clothes size!
I don’t need much energy, so even regular meals are making me fat. Consider this, I live in a regularly small apartment that most Singaporeans live in, my work involves mostly hand movements – crochet, and mind activity. These do not consume too much energy.
So, I am replacing my simple lunch – sometimes consisting of junk food or sandwich – with salad instead.
I am beginning to enjoy tangy salad (it has everything to do with the Cedele walnut chicken salad, if you must know) instead of creamy (possibly more fattening) salad dips/dressings. I decide to make my own dressing.
Ingredients for tangy salad dressing:
1. Extra virgin olive oil (Don’t use the Light olive oil, I have that too, but it’s strictly for cooking)
2. Apple cider vinegar* (I asked the husband to look for balsamic vinegar, but he could only find this, and it turns out to be really good!)
* You may use white vinegar, and squeeze in some orange/lemon juice if you like; I find the apple cider vinegar just perfect for the job though
Add 3 tablespoons of extra virgin olive oil to a bowl, and add 1 tablespoon*apple cider vinegar. Mix well.
*I added 1.5 tablespoon of apple cider vinegar; I prefer it a tad more sour
Pinch some lettuce and dip into the dressing, shake off the excess, taste. Add more olive oil or vinegar to adjust the flavor to your liking.
Ingredients for salad:
1. Yellow bell pepper *use red bell pepper or green capsicum if you like
2. Cherry tomatoes
3. Coral lettuce – red/regular
5. Tuna in mineral water *replace with grilled skinless chicken breast/grilled fish if you like
2. Sunflower seed
These seeds and nuts add very nutritious properties to your salad.
Wash all the vegetables; drain and toss the excess water; tear the lettuce into smaller pieces (which I prefer, I am uncomfortable with large leaves of vegetables that sweep around the mouth).
Place lettuce on the bottom and just layout the rest as you wish. Add some tuna (you may pre-mix the tuna with low-fat mayonnaise if you like). *Pour the dressing evenly over the salad. Serve.
*I use ‘layering’ method when adding the salad dressing. After placing the lettuce, I added some dressing over, then I added the bell pepper and cherry tomatoes, and added some more dressing. Alternatively, if you have a salad mixing bowl (which I don’t) you may mix the leafy vegetables with part of the dressing and then add the remaining of the dressing after the other vegetables are added on the serving plate.