I hope everyone in the U.S. had a wonderful Independence Day.
(The salad was prettier before I mixed it up.)
I failed my glucola test last week, and so I have been really worried about gestational diabetes (I will have a more thorough test this coming Wednesday). I have basically been eating very low-carb to prepare for this next test (along with drinking tons of water, and walking). Since we were spending the day with Andy’s family, I threw some meats and veggies into a cooler bag, and this is what I came up with. I found it to be excellent, and different enough from a “normal” salad that it warranted being posted. I just shook or grabbed until it looked right to me. It will serve 2, or a very hungry pregnant woman. 🙂
Salmon Spinach Salad
2 small salmon filets
1 small bag of “California-style” frozen veggies (cauliflower, broccoli, carrots, and zucchini)
Rosemary-garlic seasoning
Fresh spinach
Cheddar cheese – shredded or crumbled*
In a large skillet with tall sides, cook the salmon (in one half of the skillet) and the frozen veggies (in the other half), both sprinkled with rosemary garlic seasoning. In a bowl, tear up some spinach (however much you want) and add the cheese on top. When the salmon is finished cooking, flake it up, mix with the veggies, and pour on top of the spinach and cheese. Enjoy.
*To make crumbled cheddar cheese, freeze a block of cheese then defrost. The cheese will easily crumble in seconds.