Last week I took a last minute business trip to Baltimore for a conference. If you’ve ever done any business traveling you know that opportunities to eat poorly abound:
Oh! They’ve served a continental breakfast (i.e. pastries and coffee) for the conference attendees. Great! I’ll have that muffin.
Snack break at 10? I’m pretty sure I need a bag of pretzels… and maybe that granola bar to get me through the next hour.
Lunch time and they have cake at each place setting. Bye bye will power. Catch you in St. Louis.
Company sponsored dinner with an open bar?! I’ll take a mojito, then a martini, then a glass of Sangria, a few sips of a vodka water and a roadie soadie (My coworkers know how to party).
This week I’m detoxing.
That means lots of veggies, especially salads. At the moment, I have a serious crush on this citrus vinaigrette. It comes together in a flash with mostly pantry staples (save for the fresh orange). You could drizzle it on any combination of lettuce you have on hand. I opted for butter lettuce because it really allows the citrus to shine. And I need a lot more citrus (sans vodka) in my life this week.
Butter Lettuce Salad with Parmesan and Citrus Vinaigrette
Modified from Health’s Citrus Vinaigrette
1 Tbsp olive oil
½ Tbsp soy sauce
½ Tbsp Dijon mustard
½ Tbsp honey
1 tsp minced ginger
2 cups butter lettuce
1 green onion
3 Tbsp sliced almonds
Parmesan cheese block
Juice the orange to get ¼ cup juice and juice the lemon to get 1 tablespoon of juice. Whisk juices together with olive oil, soy sauce, mustard, honey and ginger. Thinly slice green onion. Place lettuce in a large bowl and add vinaigrette, tossing to coat. Season with salt and pepper. Divide into two bowls and top each portion with half the green onions and almonds. Shave a few pieces of Parmesan onto each salad.