Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
This salad is so nice, we made it twice! So far, anyway. I see more in our future if we keep getting such great citrus at the grocery store.
I like a couple of things about this recipe. First of all, I am moving further and further away from complicated salad dressings. Most of the time, I’m just about acid (usually citrus juice), excellent quality olive oil, salt, pepper and maybe some honey or yogurt. I think that’s one of my favorite things about this recipe.
Secondly – there’s no meat and no cheese. While delicious, those two things are the easiest way to add calories to a salad. Cheese is what usually gets me. Yeah, there’s still croutons. This salad would probably also be great with a piece of roast chicken. But…. I still feel like it’s an accomplishment to make something I’m so proud of that is *thisclose* to being vegan (I used honey in the dressing. It’s easy to leave out if you want to be vegan!)
Anyway, those might not matter to everybody, but for me they mark a pretty healthy lunch! We made this one night to bring it to our friends’ for dinner, and we liked it so much we made it again for lunch the next day (and we devoured it). It was a great side dish to a roast chicken dinner, and it made a perfect lunch entree, too.