Jenn Reese Writer, Artist, Geek

Mmm, Gorgonzola…


Yesterday was not a great day for eating healthy. It started out just fine, with a bowl of Cinnamon Puffins smothered in blueberries. (Many blueberries are lurking just below the surface of the milk, I assure you.)

From Food and Drink

But… when I got home that night, all prepared to try another salad, I faltered.

From Food and Drink

*whistles innocently* I’m not even going to mention the slice of garlic bread I made to go with it, strangely not pictured. *whistles*

Tonight, however, I tried again! One of my favorite combinations of all time is pear and gorgonzola, so here’s what I made:

From Food and Drink
  • Spinach
  • 1 Pear
  • 2 Apricots
  • Raisins
  • Gorgonzola crumbles (Note: use twice as much next time!)
  • Pine nuts… if I had had pine nuts. D’oh! Need to get some of those…
From Food and Drink

The salad was fantastic, but here are my questions for you:

    1. What kind of non-meat protein could I have added?
    2. If I want a light dressing for this (and not sure I do), what would you recommend?

Thanks in advance — you guys have been so wonderful in helping me figure all this out!

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Jenn Reese

1 Comment

  • fresh sugar beans are great. crunchy and perfect for salad and I think they're high in proteins but I'm not totally sure.

    Tofu, of course. Try cutting it up in small cubes, marinating it in a dressing. I like a mix of olive oil, fresh orange juice, and just a touch of vinegar plus salt and pepper and whatever other herb catches your fancy. Or, omit the olive oil and just use the fresh orange juice and vinegar. Not too much, of course. Lime or lemon would also work, but I think with the pear and apricot, orange might taste the best.

    And sliced raw almonds are fabulous on salads or on top of cottage cheese with a sliced pear (yesterday's breakfast). Yum!

By Jenn Reese
Jenn Reese Writer, Artist, Geek

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