With an evening virtual teaching session on the agenda yesterday, I depended on the convenience of the sous vide to help me pull off a mid-afternoon meal of chicken Caesar salad, on fresh chopped Romaine dressed with homemade creamy dressing. Some sunflower seeds as adornment, a tall glass of water to wash it down, and eggnog tres leches cake for a post-teaching dessert: Thursday was a good day at the Roediger House.
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
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