I’m struggling on with my 202 tasks. Although ‘struggling’ is a bit of an exaggeration, I suppose. I’ve worked a bit on goal 189 over the weekend, which involves creating a food schedule. The idea is to eat in a fairly balanced way throughout the week: not too much meat, fish and vegeratian dishes at least once a week, a soup or a pulse dish once a week, and pasta or risotto just the once. Oh, and there’s also a much needed ‘free’ day, just because I don’t want to allow my obsessionality to overtake me. But also because I want there to be a chance for this plan to actually work!
Part of the weekly meal-plan idea is to try and include more vegetables and salads with our meals. So yesterday I looked through my saved blog recipes and chose to make a simple pea and lettuce salad, inspired by Meeta’s post in What’s for lunch honey. This is my first food-related post in this blog (how exciting!), and it’s of course a very simple recipe. But it hit the spot for such a warm spring Sunday. I took it with me to our friends’ house, and we spent a lovely lazy afternoon in the garden, eating teriyaki beef, served with rice and various salads (including mine). I fiddled with the recipe a bit, because I didn’t want the salad dressing to be too heavy (originally it calls for garlic and onion mixed in with the sour cream). I also added a bit of lemon, because it seemed too ‘mustardy’ to me… and finally, I added lots more salad leaves, not just lettuce, just because I wanted a bigger, heartier salad.
Pea and lettuce salad
1 garlic clove – mashed (I ommited this)
1 medium sized onion – finely chopped (also ommited!)
200g sour cream (I used light sour cream, which works just as well)
3 tablespoons dijon mustard (this was slightly too much, in my opinion)
1 teaspoon white wine vinegar
salt and pepper
2 romain lettuce hearts – washed and cut into bite size pieces
Other salad leaves (as many as you want, and any type you prefer)
Prepare the salad dressing first. In a mixing bowl add the garlic and onions (if using) with the sour cream, mustard and vinegar. Whisk well until smooth. Salt and pepper to taste.
Steam the peas for 2-3 minutes. Run under cold water so that they keep their wonderful green color. In a salad bowl mix the peas and the lettuce together and pour the dressing over this.