This has become my go-to salad for weeks now. As per usual with me, it’s quite simple.

This has become my go-to salad for weeks now. As per usual with me, it’s quite simple.

I love this salad. It’s easy, quick, delicious, and health. The ingredients also keep for half a week, meaning I can buy the ingredients on Saturday and then make it on Wednesday to eat on Thursday and Friday – which is what I’ve done for the past month or so!
It also fits in my newly-difficult diet since it’s both histamine-free and tyramine-free.
Continue readingThis is my father-in-law’s recipe. It’s simple, but good! So good that even my almost-7-year-old likes it.
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These days, I’m not the only one hesitating to make regular grocery runs. Yet I run out of ‘fresh’ food quickly, and I love salads!
So I came up with this salad, made from 4 cans. It’s delicious, and if you can find low or no sodium veggies, it’s also healthy.
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My husband and several of our friends have enjoyed this salad, as have I! It’s pretty easy to make, and totally delicious.
While my toddler (almost 3) doesn’t go in much for salads, she enjoyed the pieces of this separated out on her plate – she had some of the goat cheese, cranberries, kale, and chicken.
This salad was inspired by a wonderful Mediterranean sandwich at Potbelly. It does take a bit of time to make, with the roasting part, but it is pretty simple to make. I love bringing it to work for a filling lunch.
After making this for many weeks in a row, I decided I needed to write the recipe down before I forget it.