Laptop Lunches #150

Apple slices and mini pretzel thins with almond butter for dipping, tomato salad (recipe below), and some leftover meatballs on top of mashed carrots.

Almond butter is a nice change of pace for me. I was pretty happy with this lunch. Almond butter is a little runnier than peanut butter, so I think it's easier to use as a dip.

Tomato salad is super easy, and nice to do when you can get good tomatoes like these small red and yellow ones (contrast!).

But this isn't so much of a recipe as instructions.

Tomato Salad
Serves: However many!

Slice tomatoes and arrange however you'll want them to appear. Salt and pepper to taste. Mix white balsamic vinegar (you can use the regular kind, but it'll stain your tomatoes) with a little olive oil and sugar (for this size salad, I used a tablespoon of vinegar and about 1/2 teaspoon of olive oil and 1/4 teaspoon of sugar). Drizzle this dressing over tomatoes. Done.

So long as you haven't had the silly idea that you should refrigerate your tomatoes, this will be a treat!

This post is shared on: