One habit that stuck with me post-gestational diabetes (it disappeared once the baby was born) is working on getting green veggies with every lunch and dinner. Often this means salad as a side to whatever we are having.
While Paul was deployed, he started eating this exact salad and since he's been home, we've been eating it every few nights. When a salad is the meal itself, we go very light on the prosciutto and add another meat like carne asada (shown above in the photo) or pork. If you're not a prosciutto fan, no problem, leave it out and it's still delicious.
You'll need :
- spinach (lots! we use a huge bowlful when this is the meal and half when it's a side)
- tomatoes (we like a giant handful of cherry tomatoes)
- prosciutto (as much as you like)
- feta (as much as you like)
- cooked quinoa (we use about half a cup pre-cooked)
- olive oil
- balsamic vinegar
Of course, measurements are all approximate. We wash the spinach well but don't worry about drying it. The water on the leaves becomes part of the dressing. Just mix all the ingredients together and then toss everything with a decent amount of olive oil, balsamic vinegar & black pepper. Taste it to be sure you've got enough dressing and enjoy!
This is also excellent with chopped onion and/or strawberries.