I made my third dish, Shredded Salad, from the Maximum Weight Loss book, pg 209.
MyFitnessPal nutrition: 6 servings, 68 calories, 15g carbs, 0.5g fat, 3.1g protein
I changed up the recipe in that I took out the sliced radishes and added a cup and a half of sliced mushrooms. Raw radishes are nasty (imho) and I had leftover mushrooms from the mushroom barley soup. I also used extra red cabbage because your girl loves her cabbage. The recipe says to add dressing and then serve, but I prefer to add my dressing at the table.
Fyi- my nutrition facts reflect my changes.
Since Dr McDougall says "the fat you eat is the fat you wear", (ignoring the fact that yesterday I bped an entire package of Oreos) I had to find an oil free dressing. That is a challenging task. I looked at literally every dressing in my grocery store before I found one: Panera bread at home poppyseed dressing. It has water, sugar, vinegar, and orange juice, with less than 2% soybean oil. It is the best I could do, besides making my own.
I had never had jicama, and I actually had to go to a separate grocery store than normal (I went to Walmart instead of my neighborhood one) to find it. It's my first time having jicama, and I like it! It tastes sweet, and you could probably substitute it for apple.
This recipe also calls for turnip, which I had never had before.
I had fun organizing the tomatoes and pretending to be a foodstagrammer.
I used the biggest bowl I own, and there's still a little leftover.
While this was a fun endeavor, I don't think this salad will be in my normal rotation. I spend FOREVER chopping and shredding vegetables, and cut my finger twice. But I'm glad I'm brightening my horizons and trying different things.

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