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June 12, 2012

Hey, What's for Lunch?

bokchoysalad.jpg

2 tablespoons dijon mustard

1 tablespoon rice or sherry vinegar

1 bunch baby bok choy, well washed

1 can tuna in oil, drained

1. Combine mustard, vinegar and 3 tablespoons extra virgin olive oil in a bowl.

2. Finely slice bok choy, crosswise into bite sized pieces. Toss in the dressing.

3. Divide between 2 bowls or lunch boxes and top with the tuna. --Stone Soup

Posted by gerardvanderleun at June 12, 2012 8:40 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

This sh#t looks like something Michelle O would have me eat, but wouldn't eat herself. And, what's up with the napkin between the plate and the grub? It looks like the sort of thing you might place between you and yoru bed when bodily fluids become a problem.

You are grossing me out, Gerard!

Posted by: edaddy at June 12, 2012 3:40 PM

Hey, I gotta cut back on the fat, ya know. I made this using my special canned Spanish tuna in olive oil. Fantastic.

Posted by: vanderleun at June 12, 2012 4:31 PM

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