Gorgeous Salad with zero fat dressing

As I get older I have become something of a purist about food, most especially salads and the dressings I make. While traveling for business - I used to love to have a large Cesar salad or a large Cobb salad with tons of dressing for lunch or dinner.

Today, I rarely will order a salad in a restaurant. Nor do I drench my salads at home in heavy dressings. The difference in how I feel after eating a salad now is amazing. Instead of feeling tired I feel refreshed!

I want to share how I make many of my salads - depending on what I have in the fridge and my mood.

The best part about making your salads at home is the variety of lettuces available today and your ability to control how you pull one all together.

This salad and the dressing takes about 7 minutes to prepare.

Ingredients: any combination

Baby spinach, arugula, red leaf lettuce, endive, baby kale, butter, bibb or boston lettuce, parsley, basil, etc.

Roast vegetables on hand - beets, cauliflower, fennel, etc.

Orange slices, apples, pear or berries

Roasted nuts or sesame seeds

Salt & pepper

Option #1

Dress salad with fresh squeezed lemon juice all over with salt and pepper.

Option #2

Fat free salad dressing:

In a blender combine the following ingredients:

1 pint - organic fat free yogurt

2 teaspoons mustard - yellow or Dijon

small handful of basil, parsley and/or cilantro

1-2 garlic cloves

1 small red chili

2 Tbsp. fresh lemon juice, apple cider vinegar, white champagne vinegar or red wine vinegar

(pick your acid to suit the flavor profile of your salad components)

Blend for 45 seconds then serve.

Quick Tip - this salad dressing will last for 2 days in the fridge. Longer if garlic is not used.

ENJOY!