26 June 2011
Michigan tomatoes and asparagus with marinated artichoke hearts top with blue cheese egg salad
This was simple and yummy. I just took a bunch of Roma tomatoes, blanch asparagus, and jarred marinated artichoke hearts and tossed them with some dried basil (I can't wait for fresh!!) a little EVOO and white balsamic vinegar. Put that in a bowl and lay a few leaves of Boston Bib lettuce.
The egg salad is easy
6 hard boiled eggs
1/4 of low fat or fat free blue cheese crumbles
1/4 cup of fat free sour cream
2 tbsp of white balsamic vinegar
cut eggs in half and put yolks in a bowl. Add to other ingredients to yolks and mash up. Chop egg whites and then add to yolk mixture.
Spoon on top of lettuce.
Salt and pepper to taste!
Labels: The 17 Day Diet