Two trips to Ohio in two weeks means that Midwestern eating is taking its toll on John’s and my weight. Aaaand, next weekend will be a butter and meat filled trip to Amish Country for our anniversary. So in between, we’re sticking with soups and salads for lunch and dinner for 5 days.
We hit up Panera for lunch yesterday on the way home from Cleveland, and I made a scallops salad recipe from Cooking Light for dinner. The wilted greens mean the definition of “salad” is stretched a bit, but it did all come together nicely. I added a bunch of spinach to beef up the green portion of the recipe, and a squeeze of lemon to add some acidity. If you’re looking to make this vegetarian, it’ll probably lose something without the bacon, but you could maybe add smoked paprika to sub?