Monday, May 23, 2016

ECO Lunchbox Three-in-One #39

I've been eating an inordinate amount of green leafy salad lately, but when it's free it's what you do. I doctored the leftover tossed salad with strips of pepperoni and salami, then served it with mixed olives, yogurt-ranch dressing spiked with Parmesan cheese, and leftover angel hair pasta with grape tomatoes and olive oil with more Parmesan on top.

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