I know… no good story starts with a salad. That is true. However, many a good diet does indeed. Below is my favorite salad and vinaigrette dressing.


  • Mixed greens
  • Grape Tomatoes Halved (about 10)
  • About 1/4 of a whole cucumber sliced and quartered
  • Shredded Carrots*
  • Shredded Jicama*
  • Shredded Radishes*
  • Handful of toasted sunflower seeds (pre-shelled of course)

* These are best run through a food processor. I use about 1/4 cup of each, but you can proportion based on your own preferences. I suggest shredding up enough for a week’s worth of salads at the beginning of the week because lugging out the food processor can be a deterrent from an otherwise gorgeous and delicious salad. Jicama is found with your fruits & veggies in most whole food stores. It’s got a bit of a sweet taste and texture of an apple… but not quite as sweet: hard to describe actually, but awesome on a salad!

Vinaigrette Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp salt
  • Fresh chopped basil about 1 tblsp
  • One clove crushed garlic
  • 1 tsp dill (fresh or dried)
  • 1/2 tsp black pepper
  • 1 tsp honey
  • 2 tblsp lemon juice (fresh is best but I’m not judging)

Mix well and serve.

Note that the vinaigrette recipe is supposed to be about 8 servings. Frankly, I’m lucky if I get four servings out of it. But that never stopped me from shedding the lbs when I eat this salad regularly for lunch… and you can always add some grilled steak, chicken or shrimp to bulk the salad up as a dinner entree.