Summer-time now that July is coming to a close and August is setting in. Which means if you live in certain parts of the world, this is starting to humid and hot. So preparing meals that are cool and keeps you from slaving in a hot kitchen.
Wedge salads are my new favorite. There simple to make and so fresh and crisp. Iceberg lettuce is something like a cucumber that offers a crisp and yet filling meal. With this, I fixed a roast beef roll-up.
Here is the recipe: The Wedge with a roll-up Serves: One
1/4 Iceberg Lettuce (slice in a quarter)
1 slice of bacon cooked and crisp
3 cherry tomatoes sliced in half
2 slices of roast beef
1 oz of cream cheese
1 green onion
Nutritional on wedge without dressing: Calories 215, Carbs 8, Fat 14, Protein 15
My go to favorite dairy free ranch dressing: Serves: Four
1/2 cup Mayonnaise (I make my own- recipe is on blog)
1/3 cup canned coconut milk
1 tsp dried parsley
1/2 tsp dried dill
1/2 tsp dried garlic powder
1/2 tsp chives
1/2 tsp dried onion powder
1/4 tsp sea salt
1/4 tsp ground black pepper
Blend all ingredients and chill for 30 minutes.
Nutritional on Ranch dressing: Calories 204, Carbs .1, Protein .36, Fat 22
Here is how we put this all together:
- Place the wedge on a plate, top with dressing and sprinkle cooked bacon, tomatoes and cut up green onion.
- Take roast beef slice and place cream cheese and a pickle then roll up and slice.