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Tag: dinner

  • Whole Roasted Cauliflower with Lemon Vinaigrette

    Whole Roasted Cauliflower with Lemon Vinaigrette

    How to Make Whole Roasted Cauliflower with Lemon Vinaigrette

    A whole roasted cauliflower is an impressive centerpiece to a plant-based meal. This low carb show-stopper is well worth the cook time—it tastes as good as it looks, and the prep is quick and easy.


    5 min prep time


    1 hr cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F.
    2. In a small bowl mix together 2 tbsp of the olive oil
      and salt. Place cauliflower, cut side down, in a
      large baking dish. Pour olive oil evenly over
      cauliflower and use your hands to rub the
      oil and salt mixture into the cauliflower.
    3. Place on the middle oven rack, and roast
      1 hour (if cauliflower starts getting too dark,
      then cover with aluminum foil).
    4. While cauliflower is roasting, whisk together
      the lemon juice, remaining 2 tbsp olive oil, parsley, and black pepper in a small bowl.
    5. When cauliflower is finished roasting,
      pour vinaigrette evenly over entire head.
    6. To serve, cut whole cauliflower in half,
      then cut each half into 4 pieces.
    Low Carb
    Veggie Rich
    Budget Friendly
    Dinner
    Holidays & Entertaining
    Main Dish
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      260mg
      6%

    Ingredients

    olive oil (divided use)
    4 tbsp

    salt
    1/2 tsp

    cauliflower (leaves and stem trimmed)
    1 whole head (about 2 1/2 lbs)

    lemon (juiced)
    1/2

    dried parsley
    1/2 tsp

    black pepper
    1/8 tsp

  • Zucchini Egg Boats

    Zucchini Egg Boats

    How to Make Zucchini Egg Boats

    This low carb dish is packed with veggies—a great example of how to incorporate more veggies into a low carb eating plan. This simple entree is great for breakfast, lunch, or dinner. To make this gluten-free, confirm that your chicken sausage and hot sauce are gluten-free.


    15 min prep time


    35 min cook time


    4servings


    1 filled zucchini half

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400°F. Coat a baking
      sheet with cooking spray. Slice zucchini in
      half lengthwise, scoop the seeds out to make
      a boat, and place on the prepared baking
      sheet. Roast the zucchini 25 minutes.
    2. While the zucchini is roasting, add cooking
      spray to a medium nonstick sauté pan
      over medium-high heat. Add mushrooms,
      onion, and sausage to the pan and sauté
      7 minutes, or until mushrooms and onion
      are tender.
    3. In a medium bowl, whisk together eggs,
      water, hot sauce, salt, and pepper. Pour the
      egg mixture over the sautéed veggies and
      sausage, gently stirring over medium-low
      heat until eggs and vegetable mixture are
      thoroughly combined, about 4 minutes.
    4. Remove the zucchini from the oven and
      top each zucchini half with a scant cup of
      the egg mixture.
    Low Carb
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 filled zucchini half


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0g

    • Cholesterol
      210mg

      70%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      15g

    • Potassium
      570mg
      12%

    Ingredients

    nonstick cooking spray
    1

    zucchini
    2

    sliced mushrooms
    8 oz

    small onion (diced)
    1

    chicken breakfast sausage links (fully cooked)
    4 oz

    eggs
    4

    water
    2 tbsp

    hot sauce
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Beef and Broccoli over Zucchini Noodles

    Beef and Broccoli over Zucchini Noodles

    How to Make Beef and Broccoli over Zucchini Noodles

    This lighter version of a Chinese takeout classic is packed with veggies and low in carbs. You can make “noodles” out of zucchini at home with a special “spiralizer” tool, or use a vegetable peel to create ribbons. Zucchini noodles are also available at many grocery stores now—check the freezer aisle by the vegetables, or in the produce section for fresh, packaged zucchini noodles. To make this dish gluten free, be sure to use gluten free soy sauce, and confirm that the corn starch and beef broth are gluten-free.


    15 min prep time


    10 min cook time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the broth,
      cornstarch, soy sauce, garlic, and ginger.
      Set aside.
    2. Spray large sauté pan or wok with cooking
      spray, add sesame oil, and place over
      high heat.
    3. Add the onion and stir-fry 2 minutes. Add
      the beef and stir-fry 3 more minutes.
    4. Add the broccoli and spiralized zucchini
      and stir-fry 3 more minutes.
    5. Add the broth mixture and bring to a
      boil, scraping the bottom of the pan to
      loosen any brown bits. Reduce heat and
      simmer 2 minutes.
    6. Stir in sesame seeds and serve.
    Veggie Rich
    Low Carb
    Fiber Focused
    Quick & Easy
    One Pot
    Main Dish
    Gluten-Free
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      250

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      40mg

      13%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      29g

    • Potassium
      950mg
      20%

    Ingredients

    no-salt-added beef broth
    1 cup

    Cornstarch
    1 tbsp

    lower sodium soy sauce
    2 tbsp

    garlic (minced)
    2 clove

    minced fresh ginger
    1 tbsp

    nonstick cooking spray
    1

    toasted sesame oil
    2 tsp

    medium onion (sliced)
    1

    sirloin beef (sliced)
    1 lbs

    fresh or frozen broccoli florets
    4 heaping cups

    small zucchini (spiralized into noodles, or 4 cups prepared zucchini noodles)
    2

    sesame seeds
    2 tbsp

  • Unstuffed Eggroll

    Unstuffed Eggroll

    How to Make Unstuffed Eggroll

    This quick and easy recipe features the familiar flavors of a Chinese takeout eggroll, but without the added grease from deep frying. This is a great low-carb entree on its own, or serve over a grain, like brown rice or quinoa, or over cauliflower rice.


    5 min prep time


    15 mintues cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Season pork with 1/4 teaspoon pepper and the garlic powder. Sauté pork in a large skillet over medium-high heat until completely cooked. Drain fat if needed. Remove pork from pan and set aside.

    2. Heat olive oil in pan and add garlic; sauté 30 seconds. 

    3. Add coleslaw, soy sauce, ginger, and 1/4 teaspoon pepper. Cook 6 minutes, stirring frequently.

    4. Add pork back to pan and top with green onions; heat 1–2 minutes.

    5. Serve over brown rice or cauliflower rice if desired.

    Veggie Rich
    Low Carb
    Asian
    Easy Pantry Recipes
    Dinner
    Lunch
    One Pot
    Quick & Easy
    Main Dish
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      680mg
      14%

    Ingredients

    lean ground pork
    1 lbs

    black pepper (divided use)
    1/2 tsp

    garlic powder
    1 tsp

    olive oil
    1 tbsp

    garlic (minced)
    1 clove

    packaged coleslaw mix
    16 oz

    lower sodium soy sauce
    2 tbsp

    ground ginger
    1 tsp

    green onion (scallion) (sliced)
    3 stalks

  • Vindaloo-Style Roasted Pork Tenderloin

    Vindaloo-Style Roasted Pork Tenderloin

    How to Make Vindaloo-Style Roasted Pork Tenderloin

    This dish is popular among Anglo-Indian cooks in Goa in southwestern
    India. The term vindaloo comes from the Portuguese dish carne de vinha
    d’alhos. It’s a meat dish (usually pork) marinated in wine and garlic.
    Vindaloo recipes modify the Portuguese concept by substituting vinegar
    (usually palm vinegar) for the red wine. Kashmiri chili peppers and other
    spices were added as vindaloo dishes evolved.


    10 min prep time


    30 min cook time


    6servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. In a food processor, blend together the vinegar, garlic, ginger, cloves, cumin seeds, chili powder, peppercorns, mustard seeds, and cinnamon
      until ground to a fine paste. Stir in the salt until well blended.
    2. Brush the spice rub over the pork. Cover and refrigerate for at least 6 hours.
    3. After 6 hours, remove the pork from the refrigerator. Let stand at room
      temperature for 1 hour. Preheat the oven to 425°F.
    4. Place the pork in a heavy roasting pan. Roast on the middle rack of the
      oven for 30 minutes, or until an instant-read thermometer inserted into the
      thickest part of the tenderloin registers 140°F.
    5. Remove from the oven. Transfer the pork to a cutting board. Tent with
      aluminum foil. Let stand for 10 minutes before slicing and serving.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Indian
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      440mg
      9%

    Ingredients

    Apple Cider Vinegar
    1/2 cup

    garlic (chopped)
    7 clove

    fresh ginger (peeled and chopped)
    1 (2-inch) piece

    cumin seeds (toasted)
    1 tbsp

    Kashmiri chili powder or smoked paprkia
    2 tsp

    black peppercorns
    1 tsp

    mustard seeds
    1 tsp

    ground cinnamon
    1/4 tsp

    salt
    3/4 tsp

    pork tenderloin (silver skin discarded)
    1 1/2 lbs

  • Fresh Vegetable Summer Rolls

    Fresh Vegetable Summer Rolls

    How to Make Fresh Vegetable Summer Rolls

    Fresh summer rolls are easy to make. Here, tofu
    replaces the Vietnamese shrimp filling for a
    vegetarian version of the classic and popular dish.
    Enjoy a small amount of low-sodium peanut or chili
    sauce for dipping, if desired.


    25 min prep time


    12servings


    1 roll

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a flat round cake pan with water. Place a
      clean, smooth (not fuzzy) kitchen towel on your work
      surface. Arrange the lettuce, tofu, carrots, cucumber,
      sprouts, and mint into individual piles on a plate.
    2. Put 1 rice paper in the water. Soak until pliable.
      Place the rice paper on top of the kitchen towel. Blot
      dry. The paper should be sticky, not slippery. Stack
      the ingredients as follows, one on top of the other on
      the side of the paper closest to you: 1 lettuce leaf,
      1 piece of tofu, some carrot, cucumber, sprouts, and
      2 mint leaves, one beside the other.
    3. Fold the side of the paper that is farthest from
      you over the filling tightly. Be careful not to tear it.
      Fold in the sides, and roll all the way to the end.
      Repeat this step with the remaining ingredients.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Asian
    Vegetarian
    Vegan
    No Cook
    Lunch
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Appetizers
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    Nutrition facts

    12 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      155mg
      3%

    Ingredients

    bibb or boston lettuce
    12 leaves

    extra firm tofu (drained and cut lengthwise into 12 1/2-inch-thick planks)
    1 lbs

    large carrot (peeled and cut into 2-inch-long matchsticks)
    1

    English or hothouse cucumber (peeled, seeded, and cut into 2-inch-long matchsticks)
    1/2

    mung bean or clover sprouts (blanched)
    2 cup

    fresh mint
    24 leaves

  • Whole-Wheat Spinach Parathas

    Whole-Wheat Spinach Parathas

    How to Make Whole-Wheat Spinach Parathas

    Paratha is a type of flatbread that originated in the northern part of India, where it is still popular. It’s part of a traditional Indian breakfast, but can also be served alongside lunch or dinner.


    1 hr prep time


    10 min cook time


    8servings


    1 paratha

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.
    2. Turn the paratha. Brush with
      ¼ tsp of the remaining oil. Continue cooking for about 3–4 minutes per side, turning as necessary, until the edges are brown on both sides. Using a flat spatula, press the middle of the paratha as it’s cooking so it cooks evenly.
    3. Preheat a cast iron griddle or
      flat skillet over medium-high heat. Place one piece of dough in the skillet. Cook for about 1 minute,
      or until it begins to bubble.
    4. After the standing time, knead
      the dough once again. Shape into 8 balls. Lightly dust your work
      surface with the remaining 1 Tbsp flour. Using a rolling pin, flatten
      each dough ball so it’s 6 inches
      in diameter.
    5. To make the dough for the paratha: mix 2 cups flour and the remaining ¼ tsp salt in a shallow dish. Add the spinach mixture to the flour mixture. Add water, little by little, to form a smooth dough
      (similar to the consistency of a pizza dough). Knead the dough until smooth. Transfer to a glass bowl. Cover with a damp towel. Set
      aside for 30 minutes to an hour
      at room temperature.
    6. Add the spinach and ¼ tsp salt. Cook for 3 minutes, or until the moisture released from the spinach is absorbed and the base becomes dry. Add the amchoor powder and cumin, stirring well. Remove from the heat. Set aside to cool.
    7. In a heavy-bottomed pan, heat 1 tsp oil over medium-high heat.
      Add the ajwain seeds, gingerroot, and chile. Cook for about 1 minute, stirring frequently.
    Indian
    Breakfast and Brunch
    Dinner
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 paratha


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      180mg
      4%

    Ingredients

    water
    2/3 cup

    whole-wheat pastry flour (divided)
    2 cups plus 1 tbsp

    ground cumin
    1 tsp

    amchoor (mango) powder
    1/2 tsp

    fine sea salt (divided use)
    1/2 tsp

    baby spinach (chopped)
    1 cup (tightly packed)

    green chile (seeds discarded, finely minced)
    1

    grated fresh ginger
    1 tbsp

    ajwain seeds
    1 tsp

    sunflower oil (divided use)
    3 tsp

  • Baby Kale and Quinoa Salad

    Baby Kale and Quinoa Salad

    How to Make Baby Kale and Quinoa Salad

    This protein-packed salad is perfect for a meatless Monday. Quinoa is considered a complete protein, containing all nine essential amino acids needed by our bodies. Add to that a good serving of kale, apple, and cheese and you’ve got a complete meal!
    Receta en Español aquí.


    15 min prep time


    20 min cook time


    4servings


    1 1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a medium saucepan. Add the quinoa and cook until
      most of the liquid is absorbed. Loosely cover, reduce the heat to low, and cook
      until the quinoa is fully cooked, about 20 minutes. Rinse under cold running
      water; drain and transfer to a large bowl.
    2. Add the kale, apple, onion, cheese, and pumpkin seeds.
    3. Whisk together the vinegar, oil, and salt in a small bowl. Add the dressing to
      the quinoa mixture and toss until well mixed.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Latin American
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Salads
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cup


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      9mg

      3%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      10g

    • Potassium
      440mg
      9%

    Ingredients

    water
    2 cup

    uncooked quinoa
    1 cup

    baby kale
    3 cups (about 3 oz)

    chopped gala apple
    1 cup

    small red onion (finely chopped)
    1/2

    reduced-fat crumbled feta cheese
    1/4 cup

    pumpkin seeds
    2 tbsp

    white balsamic vinegar
    2 tbsp

    olive oil
    1 tbsp

    salt
    1/2 tsp

  • Vaca Frita Beef

    Vaca Frita Beef

    How to Make Vaca Frita Beef

    Vaca Frita, or “fried beef”, is a decadent Cuban dish of tender, crispy pan-fried beef. This healthier version features leans flank steak simmered for over an hour. Then the beef is shredded and pan-fried with just a little bit of cooking oil spray. Save the broth from the simmered beef for future cooking, like for a soup base or for cooking rice.

    Receta en Español aqui


    10 min prep time


    1 hr, 30 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, combine the beef, quartered onion, bay leaf, and water.
      Bring to a simmer. Reduce the heat to medium low. Cover and simmer until the
      beef is tender, about 1 hour 10 minutes. Transfer the beef to a cutting board and
      let cool. To save the broth for another use, skim any fat and strain the broth,
      discarding the bay leaf. Refrigerate for up to 1 week or freeze for up to 1 month.
    2. Heat 1 Tbsp oil in a large skillet over medium heat Add the sliced onion and
      cook, over medium heat, stirring occasionally, until the onion is very tender and
      begins to caramelize, about 10 minutes.
    3. Meanwhile, with two forks, shred the beef and transfer to a large bowl. Add the
      lime juice, garlic, remaining 1 tsp oil, salt, and pepper. Let stand 20 minutes.
    4. Spray a griddle or nonstick skillet with nonstick spray and heat over mediumhigh
      heat. Add the beef and caramelized onion and cook, turning occasionally,
      until the beef and onions are browned, about 8 minutes. Serve garnished with
      lime wedges and cilantro.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Latin American
    Mexican/Southwestern
    Budget Friendly
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      380mg
      8%

    Ingredients

    flank steak (cut into 4 equal pieces)
    1 lbs

    medium onion (cut into quarters)
    1

    bay leaf
    1

    water
    4 cup

    olive oil (divided use)
    1 tbsp plus 1 tsp

    large onion (thinly sliced)
    1

    lime juice
    1/4 cup

    garlic (minced)
    2 clove

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

    lime wedges
    for garnish

    chopped fresh cilantro
    for garnish

  • Mandarin, Greens, and Protein Bowl

    Mandarin, Greens, and Protein Bowl

    How to Make Mandarin, Greens, and Protein Bowl

    Here’s a fresh and lovely entrée salad for one—perfect for a work-form-home lunch or a busy weeknight dinner. The zingy, citrusy dressing is made by blending together cider vinegar and sesame oil with grated ginger and whole oranges. You’ll drizzle that onto a bed of salad greens (whatever you have) and a lean protein of choice (leftover chicken or shrimp or canned tuna work well, or use tofu or beans for a plant-based meal). You can additional vegetables and toppings if you want—try grape tomatoes, avocado, or shredded carrot. For crunch, top with peanuts or another roasted nut.


    15 min prep time


    1serving


    1 bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. Place half the orange pieces into a blender with the ginger, vinegar, and oil (set the other orange pieces aside for later). Cover and purée.
    2. Arrange the spinach, protein, and reserved orange pieces
      in a bowl. Drizzle with the orange-sesame dressing. Sprinkle with peanuts. Serve.
    Fiber Focused
    Veggie Rich
    Budget Friendly
    Cooking for 1 or 2
    Dinner
    Easy Pantry Recipes
    Lunch
    Main Dish
    No Cook
    Quick & Easy
    Salads
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    Nutrition facts

    1 Serving



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      160mg

      53%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        20g
      • Added Sugars
        0g

        0%

    • Protein
      29g

    • Potassium
      1120mg
      24%

    Ingredients

    mandarin oranges (fresh or canned)
    2 whole or 1 small can

    grated fresh ginger
    1 tsp (or 1/4 tsp ground ginger)

    Apple Cider Vinegar
    1 tbsp

    toasted sesame oil
    2 tsp

    baby spinach or other salad greens
    2 cup

    cooked protein of choice (such as chicken, shrimp, or canned tuna)
    3 oz (about 1/2 cup)

    roasted, salted peanuts
    2 tbsp