Dieter’s Potato and Broccoli Slaw Salad

This delicious, crunchy, and easy-to-make potato salad happened because of two things.

One: I was seduced into buying a large bag of small potatoes (no peeling, hurray!) at Costco—the place where you always buy more than you actually need. So…lots of potatoes in the fridge.

Two: I had a lightbulb moment that involved broccoli slaw. To date, potato salad has been out of my caloric reach, and I hadn’t been able to think of a vegetable to add that would be easy to prepare in a large quantity. Broccoli slaw to the rescue!

This salad is wide open to imaginative variation in quantity and type—from vegetables to spices. The basic issue is to have, at the very least, as much vegetable as potato. In this version, I had 4 cups of cooked potatoes and, after adding my vegetables, I ended up with 8 cups total.

Okay? Here’s how it goes…

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Egg-White Omelette with Spinach and Tomato

A dieter’s dream omelette that—and I was amazed—tasted as if it were made from whole eggs: in other words, delicious!

The original recipe called for less vegetables but, in the spirit of more-vegetables-are-better, I added green onions and used an entire package of spinach rather than the called-for cup of loosely packed spinach leaves.

I knew that this would create a lot of filling and likely mean I wouldn’t have a  picture-perfect omelette, but damn such consequences, I say.  I’d rather have a diet-perfect omelette.  Full speed ahead!

By the way, eggs and spinach seem to be a match made in heaven, but you could try this with other vegetables and, if you don’t mind some additional calories, use soft goat cheese instead of sheep romano.

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