Friday, November 6, 2009
Fall brings with it cold winds, winter squash, cozy nights curled up in bed, and equally cozy cups of hot tea. What it generally doesn't bring me is a desire to eat salads. As the weather turns colder, I want to make hot soups and crusty breads, not cold vegetables that are usually out of season. This week, though, I found myself craving the crunchy taste of a big salad. So I created this salad that was the highlight of my meals this week. (And that's not something I'm likely to say too often). It was also perfect to make ahead of time and take to work with me each day. It didn't need any dressing, so it stayed fresh for days. As you can see, I had quite a salad making station going on!
A Healthier Egg Salad
chopped romaine lettuce
1 grated carrot
1 hard boiled egg, chopped
small handful of raw pecan pieces
1/3 avocado, sliced
2-3 slices of a dill pickle, chopped
Mix everything together and enjoy!
Stop by Fight Back Fridays for lots of tips on healthy eating.