Quirky Missy

The creative child is the child who has survived. ~ Ursula K. Le Guin

Tangy Salad Dressing

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

[Flavor Tasting]

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

4. Lettuce

5. Tuna in mineral water *replace with grilled skinless chicken breast/grilled fish if you like


1. Flaxseed

2. Sunflower seed

3. Walnut

These seeds and nuts add very nutritious properties to your salad.

[Salad Preparation]

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.


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