Home-brewed mint ice tea. Grilled pork chop marinated in teriyaki sauce and garlic paired with my favorite summer-side-dish, broccoli and bacon salad. Recipe below compliments of Anna Critton. I did my best to make it as low-cal and fat-free as possible.
Broccoli salad:
3 heads of raw broccoli
1 lb. lean bacon
1/2 onion
1 cup of low-fat shredded cheddar cheese [I used mozzarella above]
3 tablespoons of apple cider vinegar [this is key]
1 1/2 cups mayo with canola oil
2/3 cups sugar
Directions: Fry bacon, drain and crumble. Combine bacon, broccoli and onion in large bowl. In a separate bowl, mix vinegar, mayo and sugar. Drizzle over broccoli. Top with cheese. Enjoy.
One Response
June 2nd, 2009 at 1:01 pm
mmmmmmm broccoli salad! looks tasty!
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