Well, I survived week one of a slimmer and healthier me. I lost 5 pounds by not eating white/wheat bread along with white sugar and white/wheat pasta. This week I gave up high fructose corn.
High fructose corn syrup (HFCS) is in many products, but salad dressing is my focus today. HFCS makes up many of the calories in salad dressing. The American Heart Association recommends only 100 calories per day should come from sugar of any type. In addition, when HFCS is eaten it is broken down by the liver and then stored in the body as fat. In order to stay healthy, I decided to start making my own salad and salad dressing. This is my recipe. Enjoy! I did!
Super Green Salad
1 head of romaine hearts
1 handful of baby kale
1 handful of baby spinach
1 handful of baby chard
3 shitake mushrooms (cut the stems off)
½ of an orange pepper
Separate the romaine heart leaves from the stalk. Put the kale, spinach, chard, and romaine hearts in a strainer.
Wash the greens and let the greens drain for 15 minutes. To dry the greens wrap the greens in a dish towel and place in the refrigerator for an hour. The cloth will dry the greens. (You don't cut the green and wash because all of the nutrients will wash away.)
Wash the cucumber, tomato, and orange pepper. Wipe the shitake mushrooms with a dry towel. Core and seed the pepper and chop all of the vegetables into bite-size pieces.
Take the greens out of the refrigerator. Remove the stem from all of the greens and chop them into bite-size pieces.
Combine greens and vegetables; cover. Refrigerate until time to serve.