• 2 cups baby spinach
  • 1/2 can tuna in olive oil
  • 1/4 cup chickpeas
  • 1 tablespoon pine nuts
  • Olive oil
  • Black pepper
  • Salt


  • Drain the chickpeas
  • Mix everything together in a bowl
  • 8 ounces asparagus, tough ends snapped off
  • olive oil spray
  • salt and freshly ground pepper
  • 4 ounces baby spinach
  • 2 tablespoons chopped walnuts (may omit or substitute chickpeas)
  • Smoked Paprika Salad Dressing (see below)


  • Set a seasoned grill pan over medium-high heat. While it is heating, snap off the tough ends of the asparagus, place it in a dish, and spray it lightly with olive oil (just a couple of quick sprays). Sprinkle with salt and pepper, and toss to distribute the oil and seasonings.
  • Put the asparagus on the grill and cook, turning often, until just beginning to brown in places but still crisp and bright green, about 5 to 8 minutes. Remove from heat and cut spears in half.
  • Toss the spinach with the dressing and arrange in two bowls or plates. Divide the asparagus between the two salads, and sprinkle each with a tablespoon of walnuts.

Makes 2 standard servings. Each serving, with walnuts but excluding dressing: 60 Calories (kcal); 4g Total Fat; (47% calories from fat); 4g Protein; 5g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 3g Fiber. Weight Watchers 1 Flex Point.

Without walnuts or dressing: 36 Calories (kcal); 1g Total Fat; (30% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 3g Fiber. Weight Watchers Core/ Zero Points.

Smoked Paprika Dressing


  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon white organic miso
  • 1 tablespoon Nayonaise (or other vegan mayo) OR silken tofu
  • 1 tablespoon white wine vinegar
  • 1 clove garlic
  • 1 teaspoon ground flax seeds
  • 1/2 teaspoon paprika
  • small amount of sweetener to taste, just enough to offset the lemon juice (I used a tiny scoop of calorie-free stevia.)


  • Put all ingredients into a small blender and puree until smooth.
  • Let rest for at least a half hour to allow flavors to develop.

Makes about 4 servings (enough for 4 standard-sized salads).

Per serving (using fat-free Nayonaise and stevia): 12 Calories (kcal); trace Total Fat; (23% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 82mg Sodium. (Calories and fat grams increase slightly when made with other mayo or sweeteners.)

Source: http://blog.fatfreevegan.com/printer/grilled-asparagus-salad.htm By the way, I love this site, the recipes she shares are DELICIOUS and HEALTHY!

I had chinesse food leftovers, so I decided to mix them up into my salad. Here’s what I did:


  • White rice (cooked)
  • 1/2 Cup Shrimp
  • Spinach
  • Pine Nuts
  • Olive oil
  • Salt
  • Black Pepper


1. Grill the Shrimp

  • Chop a glove of garlic, and mix in a bowl with 2 tablespoons of olive oil
  • Add salt and black pepper, and mix together
  • Brush the shrimps with the seasoning
  • Grill the shrimp

2. Prepare the Salad

  • Toss the spinach on a bowl
  • Add 1/4 tablespoon to the 1/2 cup of white rice, and mix together to break it down. We want the rice grains to be spread out.
  • Once the shrimp are ready, mix them with the rice
  • The mix all together with the spinachs
  • Taste, and add salt and black pepper if needed

Sorry, no photo today! My iphone’s battery died on me, and I was starving… so I didn’t wait for it to charge before I ate my dinner…

I’ve wanting to make this salad since the day I saw Giada de Laurentis make it in the Food Network. It looked so delicious! and, it really is. It takes more work than I anticipated, but it was totally worth it. I had friends over for lunch today, and prepared this salad, braised pork chops, and lemon biscotti.  A total success!

So, here’s the salad recipe:


  • 7 ounces Gorgonzola
  • 1 large egg, beaten to blend
  • 3/4 cup dried Italian bread crumbs
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 1/3 cup olive oil, plus more for deep-frying
  • Salt and freshly ground black pepper
  • 12 cups coarsely torn arugula (about 10 ounces)


1- Prepare the Gorgonzola balls:

  • Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. If you take the cheese out of the fridge 15 minutes before starting, it’s much easier to blend.
  • Using a rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls.
  • Working in batches, coat the balls with the egg then with the bread crumbs.
  • Repeat coating the balls in the egg and bread crumbs.
  • Arrange the balls on a small baking sheet.
  • Cover and refrigerate until cold, at least 2 hours or overnight.

2- Before serving:

  • Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend.
  • Gradually whisk in 1/3 cup oil.
  • Season the dressing, to taste, with salt and pepper. Set the dressing aside.
  • Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan.
  • Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator.
  • Working in batches, add the cold balls to the very hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.)
  • Using a slotted spoon, transfer the fried balls to paper towels to drain.
  • Toss the arugula in a large bowl with enough dressing to coat.
  • Season the salad, to taste, with salt and pepper.
  • Mound the salad on plates.
  • Top the salads with the hot fried Gorgonzola balls and serve immediately.

Yum, yum, yum, yummy!!!!!!! You have to try it! Definitely worth the preparation time!

(source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/arugula-salad-with-fried-gorgonzola-recipe/index.html)


  • 1 Cup of small pasta
  • Mixed salad bag
  • Boiled Egg
  • Carrots
  • Grated Parmessan Cheese
  • Olives
  • Lemon
  • Olive Oil
  • Garlic


  • Cook the pasta al dente, while you boil the egg (use different pots and water)
  • In a pan, cook 1 diced garlic glove until golden, then take away from fire and let cool
  • Once oil is cool, pour the juice of a lemon on it and add a little lemon zest. Whisk together
  • In a bowl, add the mixed (small) salad [ie. baby arugula, baby spinach, mizuna…]
  • Add the sliced carrots, olives and the egg
  • Add the strained pasta on top
  • Pour the seasoning made before with lemon, garlic and olive oil
  • Grate some parmessan cheese on top

Today, I didn’t prepare my salad… my friend A did! I went over to her place, and since she knows about my challenge, she was ready to offer me salad! 🙂 Nice!


  • Spinach
  • Arugula
  • Roasted pine nuts, cashews and walnuts
  • Grilled chicken in cubes
  • Boiled egg
  • Feeta cheese
  • Parmigiano reggiano cheese
  • Marine salt
  • Olive oil
  • Lemon
  • Black pepper


  • Boil the egg, while you grill the chicken for about 5-10 minutes
  • Roast the nuts of your choice for about 3 minutes
  • Prepare rest of ingredients and mix everything together
  • Cut the egg and chicken in chunks
  • Season with a little bit of lemon, olive oil and black pepper

I used some of the leftovers from yesterday and spinned the concept a little bit.


  • 2 cups of baby spinach
  • 2 cups of arugula
  • 2 slices of fresh mozarella, diced
  • 1 apple, diced
  • 4-5 walnuts
  • 5-6 seasoned croutons
  • 1/2 can tuna in water
  • 10 pine nuts
  • Olive oil
  • Salt


Just toss everything together, and dig in! 🙂 Simple and yummy!