Thursday, June 22, 2006

What for dinner, Deb?

Edit addition: It's 2 pm and 100 degrees outside. Yet there was a guy walking through the store parking lot wearing a down jacket. Will that insulate him from the heat as well??

I think I will be having this tonight with some adaptations. (one head instead of three, Mancheco instead instead of parmesan, and I don't think I'll grill the grapes). Throw some chicken on the grill at the same time and happy, happy!

Grilled grape and romaine salad

1/3 cup fresh lemon juice (see note)

2 tablespoons minced chives

2 teaspoons sugar

1 teaspoon finely shredded lemon peel

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/4 cup olive oil

3 medium heads romaine lettuce

1 pound seedless grapes

1/3 cup shredded Parmesan cheese

To prepare lemon dressing, combine lemon juice, chives, sugar, lemon peel, garlic salt and pepper. Slowly add olive oil while mixing with a whisk or fork.

Cut romaine in half vertically.

Leave grapes in clusters of 10 to 15 grapes. Brush with lemon dressing. Grill 5 to 8 minutes over medium-high heat or until grapes are heated but still firm; turn clusters over occasionally.

Brush romaine with lemon dressing. Grill 1 to 2 minutes over medium-high heat; do not allow leaves to char. Turn romaine over and grill 1 to 2 minutes. Cut romaine into bite-sized pieces. Remove grapes from clusters and add to lettuce. Toss with shredded cheese and remaining dressing.

Makes 6 servings.

Nutrition information per serving: 175 cal., 4 g pro., 11 g fat, 18 g carbo., 4 mg chol., 3 g fiber, 453 mg sodium.

Serve warm or cold as a side dish to grilled beef and chicken. Topped or tossed with sliced beef steak or chicken breast, it also makes a fine main-dish salad.

From the Herald Tribune website

Whatcha Doing Today? Trying to stay cool.

Reading? Not much

Steps: I failed miserably yesterday, recording only 6036 total steps. I'm passed that already today.