I still had some of my tomato soup left over, so I thought that would pair well with my chicken cobb salad:
- 8 ounces homemade tomato soup
- 4 ounces romaine lettuce
- 2 tablespoons diced mixed colored peppers
- 3 ounces chopped cucumber
- 1 large hard boiled egg
- 1 tablespoon Annie’s goddess dressing
- 3 ounces diced chicken breast
- balsamic vinegar from Italy!
When my Mom went to Italy she brought back these tiny containers of olive oil and the best balsamic vinegar – I used 3/4 to top off my soup and added the rest to my salad – delicious!
Lunch comes in at 469 calories, 22 fat, 38 protein, 30 carbs and 5.1 fiber.
Quick lunch post because I am going to a Farmer’s Market!! It’s my first trip of the season – definitely know that some sort of cheese will make its way home!
Speaking of farmers markets, my CSA (consumer supported agriculture) starts July 11 – I just got an email saying I could add organic eggs to my box so I sent my $20 for 8 dozen organic eggs per week!
Come back tonight for Marinated Flank Steak with Cauliflower Au Gratin and to see what kind of Farmers Market loot I got! 😀