This is my modified version of Jillians lunch, simply because after I cooked my shrimp, it only came to 1.5 ounces! I knew I needed more protein, so cottage cheese splashed with Tabasco was the perfect fit!
Then when I put in the rest of the ingredients into calorieking.com, my lunch, even with the salad dressing (which is amazing – I’ll tell you in a second!) only came in at 360 calories, so I have three tablespoons of hummus and 4 ounces of celery on the side:
So Jillian’s lunch recommendation was Arugala salad with shrimp and grapes. I could not find arugala at my store, so my blend is romaine and boston lettuce. I added diced carrots, a diced radish, red grapes, 1/2 ounce herbed feta and of course shrimp!
By now you are saying what is so special about this dressing? I think its the perfect combo of sweet and savory!
In a blender I put:
- 1/3 cup green grapes
- 1 tsp. olive oil
- 1.5 tablespoons red wine vinegar
- 1 heaping tablespoon dijon mustard
- 1 tsp. minced garlic
- salt and pepper to taste
- blend away!
This generous amount of salad dressing comes in at 90 calories, 5 fat and 9 grams of carbs. If I could get away with licking my plate, I think I would! All together lunch comes in at 420 calories, 14 grams of fat and 39 grams of carbs.
Okay, I took my last afternoon break before I go to the eye doctor. Come back tonight for Baja-Battered Fish Tacos with Black Bean Refried Beans and a quick Grilled Salsa!