After losing all the baby weight (and then some) from Riley, it was a bit of a shock to gain back 15 pounds in 5-1/2 months with baby #2. So I’ve been trying my best to eat right and choose wisely when it comes to food. But those sweets keep calling my name and all I want is pasta. So lately for lunch I’ve been making myself salads. But I really hate salads, at least those salads that have tomatoes, cucumbers and lettuce. Gross. Where’s the flavor and excitement in that? And I really don’t dig on tomatoes raw like that anyway. So I’ve been mixing it up with mixed greens; taking some ideas from restaurants I’ve been to and cooking shows I’ve seen. Here’s one of my favorites and its so easy to prepare.
2 to 3 cups organic mixed greens
1/2 ripe pear, cut into bite size pieces
1 to 2 Tbsp toasted pine nuts (to toast: put in pan over medium heat, toss till golden brown)
Pecorino Romano cheese
Lemon Vinegarette (1/4 cup fresh lemon juice, 1/2 cup olive oil, pinch of kosher salt and pepper to taste, whisk together)
Put mixed greens in a bowl. Top with pear and pine nuts and add 1 to 2 Tbsp vinegarette. Toss to coat. Using a vegetable peeler, shave Romano cheese onto salad. As much or as little as you like. Eat it out of the bowl.