Instead of Lean Cuisine

I’ve been eating Lean Cuisine meals for the past several weeks for lunch in the hopes that eating fewer calories would lead to DRAMATIC WEIGHT LOSS! with MINIMAL EFFORT!

I affectionately referred to it as my Microwave Diet. (Sort of like how I affectionately refer to my excess fat as Guissepe and Pierre.)

Nothing against Lean Cuisine meals, I LIKE Lean Cuisine meals (says the foodie wanna-be), but I don’t lose weight when I eat them.

I simply cannot survive on 200 to 300 calories for lunch.  Instead of eating a sensible snack after lunch, I’m so ravenous that I eat things like the remaining half of leftover pizza or an entire bags of Fritos.

One of the things I DO like about Lean Cuisine meals is that they aren’t some half-assed attempt at a sandwich or a salad, which frankly is what I’ve been eating for lunch for the past TOOMANYYEARSTOCOUNT.  The sandwiches and salads I make at home just aren’t as delicious or as satisfying as something I could buy at a restaurant.

So, I’ve been on a search for some delicious, satisfying, easy, AND restaurant quality sandwiches and salads to add to my lunch repertoire.

I’d like to share a salad I found that is easy to make for a quick lunch, could be a great side salad for a Lean Cuisine meal, or a side salad for dinner.

Spinach and Grape Chopped Salad from the March issue of Southern Living Magazine

Here’s what you’ll need…

1-2 cups of Baby spinach (you can chop it or not, I don’t but following my lead isn’t necessarily a good idea being the lazy couch potato that I am.)
1/4 cup of Feta Cheese
1 cup of Red, Seedless Grapes (Of course, if you want to spent 45 minutes removing seeds from SEEDED red grapes, be my guest)
2-3 TB pine nuts
Raspberry-Walnut Vinaigrette, to taste (I used Ken’s)

In a small skillet, lightly toast the pine nuts over medium heat, stirring often.  Toast until lightly browned.  Slice the grapes.

In a bowl, combine toss all the ingredients, except the vinaigrette.  Drizzle the vinaigrette over the salad to taste.

Fin.