Speaking of simple, we spent a lovely rainy day in the Hinterlands above Brisbane, Australia where we had a fabulous late lunch that has become a favorite at home now too.

Hungry and wet, we found a quaint Italian restaurant amid all the shops of trinkets, antiques, and art. Since it was only a few hours before dinner with my sister-in-law’s family, Owen and I decided to share a Tuscan salad. It was light yet satisfying and full of nutritious, delicious ingredients. In other words, perfect!

As foodies, my husband (who happens to be a chef, lucky me) and I have long urged people to keep simple ingredients on hand to throw together easy salads, pastas, stir frys, wraps, and other quick meals. When you know you can have a wonderful dinner within minutes by chopping a few veggies, opening a jar, tossing in some dressing or sauce, it’s a lot easier to drive right past the expensive, greasy, predictable fast food joint.

Try your own version of this salad by combining any of the following ingredients:

• Butter leaf lettuce
• Roasted red peppers
• Grilled eggplant (it looks like meat in the photo; I’ll post a link to an easy recipe for grilling vegetables tomorrow)
• White navy beans (just open a can and drain)
• Kalamata olives
• Toasted pine nuts - toss pine nuts in a dry pan over medium heat, watching carefully
• Balsamic vinaigrette

Eating healthy doesn’t have to be bland, tasteless, or complicated. Just keep key ingredients on hand and be creative! For other simple, healthy recipes, visit http://www.amihungry.com/nutrition.shtml

Michelle (along with Chef Owen May)