Getting Back On Track After A Weekend!!

I had a couple of indulgent days. A weekend away with a best friend, free from counting points and watching what I ate. Also full of lots of sunshine, a little too much wine, and more amazing conversations than I can count. Nothing is better than catching up with an old friend who has moved far away for the weekend. However, coming back I am definitely feeling like I need to cleanse for a few days. Not a full on cleanse, just lots of greens and the occasional cookie in all likelihood. In my opinion, days or weekends like this are actually a healthy part of any diet as long as they don’t happen too often. We all need them to not feel like we are missing out and sometimes they actually help me stay on track in the long run because it helps me realize how much food really does affect my energy levels. This salad is perfect on it’s own – have a few servings for a few meal, or great as a side dish, appetizer, or tossed with some chicken or shrimp.

Weight Watchers Get Your Greens Salad
Points: 2 Weight Watchers Points plus
Servings: 4
Serving Size: 1 1/4 cup
Nutritional Info: 104 calories, 4.7 g of fat, 14.2 g carbohydrates, 6 g dietary fiber, 9.4 g of protein

Ingredients
1 Persian cucumber
3 cups baby kale, sliced in think strips
8 asparagus
1 small zucchini
1 cup green beans
1 tbsp sunflower seeds
2 boiled eggs, diced
2 tbsp fresh dill
2 tbsp fresh tarragon
2 tbsp chives
2 tbsp parsley
1/4 cup Balsamic Dressing (recipe follows)
1/4 cup sprouts

Instructions
1. Bring a large pot of salted water to a boil. Blanch the asparagus, zucchini, and green beans for 2 minutes and then rinse under cold water. Chop into smaller pieces.

2. In a large salad bowl combine all the vegetables, including the fresh herbs. Add the boiled eggs and sunflower seeds.

3. Add the dressing and carefully mix together. Taste and add salt, pepper, and red chili flakes if you want a little spice to taste. Top with sprouts and serve.

Ingredients for Balsamic Vinegar
1/2 – 1 minced garlic clove
1 tbsp minced shallots
1/4 cup balsamic vinegar
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon honey
3 tablespoons nonfat Greek yogurt
1/2 tablespoon extra-virgin olive oil
Salt and pepper to taste

Instructions
1. Mix everything together well in a small container or bell jar.

Note: The dressing has 60 calories per 2 tbsp and 2 points plus per serving