Upon returning home after vacation, even if it’s a short one, I crave something at least halfway healthy to eat. Restaurant food can be fun for a change but often leaves a lot to be desired health-wise (I did have a very good salad yesterday).

When we got home today I prepared salad for the two of us. On a bed of arugula, without tossing, I added in layers: sweet onion, thinly sliced carrot (I used a peeler to slice), rinsed black beans, sliced black olives, quartered grape tomatoes and sliced cheese curd (there were just five pieces left from the other day).

salad 1


For dressing I mixed a 7 oz. can of salsa verde with avocado and a few sprigs of chopped cilantro.

salad 4




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