Thursday, May 17, 2007

Victories and Salad

May 17

Those of you who read this blog regularly are probably waiting breathlessly for the salad recipe I promised a few weeks ago. I'll give it in a minute.

I'm a bit euphoric today because I seem to have lost some eight pounds since beginning my new diet/exercise program a couple of months ago. I decided to reward myself -- not with Craisins -- but with some fresh tomatoes that looked pretty good. While I was at it, I went ahead and made the salad I promised to impart to you before.

This is called Stobo Castle Salad, and it comes from my diet cookbook but modified to include a little oil here and there. I looked up Stobo Castle on the Internet and discovered it's a famous spa (in a castle, naturally) in Scotland.

To make this salad, you do have to plan ahead. You'll need some cooked broccoli, some canned tunafish (the tasteless kind packed in water), feta cheese, and you'll have to make a couple of dressings. You'll need a tomato, a bit of red onion, and some lettuce as well. After all this preparation, you'll be happy to learn it's a lovely salad and you'll be glad to eat it.

I steam broccoli by bringing about an inch of water to boil in a small pot with a lid on it. Then I chop almost all the stem off the broccoli and stand it up in the steaming water and replace the lid. I like it very well cooked, so I steam for about 7 minutes.

Then I dump the can of tunafish in a colander and start making the dressings. Dressing #1 for the broccoli is a light vinaigrette, which I've described here before. I make it by whisking some dijon mustard with salt and vinegar to taste and then drizzling olive oil until it looks about right. Tasting is the best way to check. Toss it lightly on the greens you've chosen and add a tablespoon or so of chopped onion and a few wedges of tomato.

Make a second dressing for the tuna by combining equal parts of mayonnaise with yogurt, squeezing on a wedge of lemon juice and salting to taste.

As soon as the broccoli is cooked, remove it to a bowl and chop it into bite-size chunks and marinate for a minute in the vinaigrette.

Now you're about done (except for the cleanup). Serving just one, I use half a can of tuna. Pour the yogurt dressing on the tuna, and arrange tuna and broc on the salad. Sprinkle with crumbled feta cheese and salt and pepper to taste.

You'll lose lots of weight and not suffer one bit. Makes you want to take a trip to Stobo Castle, doesn't it?

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