Salad! It's Souper!

[Systematic Chaos]

Everyone here who would like to have a healthier option for eating out should check to see if there's a Souper Salad, a Sweet Tomatoes or some other good salad bar nearby. I just got home from Souper Salad and there is no better place to sit down, eat as much as you like, and (as long as you can avoid certain things) not feel one shred of guilt over it.

I ate two plates of salad consisting of romaine lettuce, purple onions, tomatoes, jalapenos, chick peas and a sprinkle of parmesan cheese, with a dressing that was 5 parts balsamic vinegar to 1 part olive oil. I also had some of their excellent potato salad and a pile of pepperoncinis. They have little thin crust pizzas out that don't have a lot of cheese on them, and there was one with all veggie toppings this time, so I took a little of that too. Finally, I had about half a cup of red bean, rice and sausage soup. No dessert and none of the richer items. I'm now finding that I can barely eat as much as Jeanette can. Not that she eats a lot, but when I first met her she took me to a Souper Salad in Phoenix and I proceeded to eat nearly triple what she did. I'm now down to roughly the same amount, and I think my appetite is still shrinking. :)

Find one - or an equivalent - and go treat yourself. It's the best $7 meal including a drink you're gonna find anywhere. :hi:

[lavenderdiva]

1. Look at what I found today for you--

I was reading this month's Gourmet magazine, and came across this recipe, and thought of you, and your green bean attempt--

Seared Tofu with Green Beans and Asian Coconut Sauce
Serves 4 (main course)
Active Time: 40 min
Start to Finish: 50 min

note: cut the green beans and bell pepper while the tofu marinates.

1 (14 to 16oz.) package firm tofu
2 Tbs. soy sauce
1/4 cup vegetable oil
1 Tbs. finely chopped garlic
1 Tbs. finely chopped peeled, fresh ginger
1/2 tsp. dried hot red pepper flakes
1 lb. green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 tsp. salt
1 (14 to 15 oz.) can unsweetened coconut milk (not low-fat)
1 Tbs. fresh lime juice
1/3 cup chopped salted, roasted cashews

Accompaniment: rice noodles or rice

Halve tofu lengthwise then cut crosswise into 1/2-inch thick slices and pat dry well. Put 1 Tbs. soy sauce in a wide shallow dish, then add tofu turning to coat, and let stand 10 minutes. Pat tofu dry.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet. Add garlic, ginger, and red pepper flakes to skillet and saute, stirring until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute', stirring 1 minute.

Stir in coconut milk and remaining Tbs. soy sauce and bring to a boil, then boil uncovered until beans are tender, about 6 minutes. Transfer vegetables, using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly, and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews. Serve over rice noodles or rice.

[Systematic Chaos]

2. Oh... MY... God....

That sounds freaking incredible!!!!

Thank you so much! I'm gonna try me a batch sometime soon. Believe it! All I have to do is find fresh green beans in the supermarket that won't cost me my first born and I'm there. Oh, thank you thank you thank you thank you!!!

:bounce: :yourock: :bounce: