My pet peeve is seeing restaurants charge ridiculous prices for a salad! We all know you can get a HUGE box of field greens for under $5 to feed 6 people or more. Unless there are exotic or expensive ingredients, it's hard to justify cost of eating salads out. Plus fact I make mean ones and good salad dressings! Secret is to use good French mustard, mix of rice wine vinegar & Balsamic vinegar, good Olive oil, kosher salt, smash clove of garlic, Done! Put in jar, shake it all up, slurp.

Last bit if cold wild haddock, chick peas made a perfect lunch. Guess posting this broke my 'unplugged' lunch rule?!

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Overcooking fish is a sin, it becomes dry!!! My stir fried veggies were PERFECT, so made up for it! Leftover veggies from cooking class so some were strange shapes. Pickles were jicama, chayote, carrots, better today. So easy: add salt & rice wine vinegar.

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I added wild haddock to store bought crab soup to give more protein. Side of leftover chopped veggies from Rainbow Appetizer I showed in cooking class. Nice and light.

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