Lunch

soup and salad.

The Omnivore was in the mood for miso soup so I made some for his lunch and had some, too.  He also had a tiny leftover turkey burger with a slice of Muenster melted on top.

I made some more salmon pasta salad for GFCF Kid (he ate this for lunch yesterday, too).  Leftover GFCF rotini (we like Tinkyada) and leftover broiled salmon mixed with a dollop of mayo and seasoned with salt.

Cuke for one, corn for the other and they were vegged up.

I added the rest of the corn (from frozen) and toasted pine nuts to my basic salad (red leaf lettuce, cuke, grape tomatoes, sunflower seeds) and topped it with the green goddess dressing which was even tastier today than it was yesterday.

If you've never toasted your pine nuts before consuming, do so.  You won't regret it.

I love my Zyliss salad spinner.  I wash my lettuce, spin it, shred it and store it thus prepped in large quantity so that the lettuce is ready to go when I make a salad.  I am the only one here who likes salad, so it's handy to be able to grab a handful of lettuce at-the-ready.