Simple Salad

I don't have a picture, and this is by no means a gourmet dish, (or even a very creative one) but I've been enjoying something lately I thought I'd share with you. Just last week we had steaks and sweet potatoes. The asparagus I intended to cook had gone bad and I was in need of serving a vegetable but I didn't have much on hand to choose from. I ended up throwing all of the below in a bowl, mixing it up and it was very much enjoyed by all...especially Hana and myself!

There is no exact amount as this just happened, so use as much or as little as you like. Add some things, subtract some things, use a different dressing if you so desire.

grape tomatoes
chopped carrots
green onion
celery
Lite Ranch dressing

The second time I made this I didn't have green onion, only yellow, so that's what I used. Red would also be yummy! That time I also mixed in a little garlic powder and a pinch of shredded Colby Jack cheese because it was not served as a side but for lunch for Hana and me.

Carmelized Carrots

These are the carrots shown in the picture in the previous post. Preheat oven to 475. Combine 1 lb baby carrots, 1 tbsp low-sodium soy sauce, 2 tsp brown sugar, 2 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet coated with cooking spray and bake for 15 minutes, or until tender. (This also came out of my Cooking Light cookbook)