Kudos to Bobby Flay

I am on a mission to lose those extra pounds that followed me home from the beach...before they set up house and stick around for the long haul. Soooo, it is back to the healthy eating!

Breakfast is easy...I love strawberries and fresh pineapple topped with yogurt! Lunch is a bit more challenging. Just the thought of another tired ol' grilled chicken salad makes me want to gag! While we were at the beach, Mom made the best salad! High in protein and more importantly, high in TASTE! I have been enjoying it for lunch this week, and thought I would share the recipe in case you are on the lookout for a tasty, healthy lunch.

Sophie's Chopped Salad

courtesy Bobby Flay

• 3 cups romaine lettuce, finely chopped
• 2 tomatoes, diced (I use chopped grape tomatoes)
  
• 1/2 cup canned chick peas, rinsed and drained
  
• 1/2 cup canned red beans, rinsed and drained
  
• 1/2 cup Kalamata olives, pitted and coursely chopped
  
• 3/4 cup cubed Monterey Jack cheese
• 3/4 cup cubed white cheddar cheese
• blue corn chips
• fresh chives
  
• 1/4 cup balsamic vinegar
• 1 heaping tablepoon Dijon mustard
• 1/2 cup canola oil
• 1 teaspoon kosher salt
  
• 1/2 teaspoon ground black pepper

Mix together the vinegar and mustard. Slowly whisk in the oil and season with salt and pepper to taste.

Toss all salad ingredients together in a medium bowl. Dress the salad with the vinaigrette. Garnish with blue corn chips and chives. Serves 4 to 6.

I omitted the cheeses and the chips & the chives garnishes, and didn't miss them one bit. Plus, I used 2 Tbsp of bottled white balsamic vinaigrette, because I just don't have the inclination to make homemade dressing when I have a perfectly good bottle in the fridge!

Bon Appétit!