In the winter, I prefer warmth, so I sauté greens and tomatoes and zucchini in 1 tablespoon olive oil and crushed fresh garlic, then add some sea salt and a squeeze of lemon. If I’m really hungry or if I make this for dinner, I add that to whole-wheat pasta or barley or quinoa, but it’s good enough on its own.
I happen to work across the street from Lund’s grocery store, and I frequent it for soups, a great deli, snacks, and a large, diverse salad bar. Here was today’s delicious combo:
Dressing: Balsamic vinaigrette