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.