I know I promised I would have told you about my heavenly week in New Zealand, but since I came back I’ve been soo, soooooo, SOOOOO, busy that I still haven’t had time to download the pics from my camera…

Maybe tomorrow night…maybe…

But what I am writing today is still related to my trip!

When I was at the airport in Auckland waiting for my flight back to China, I grabbed a quick snack at this food corner at the international departure area, right before check security. This food corner had quite a variety of little restaurants: Chinese, Mexican, American, Deli…but what captured my attention was this little kiosk ,at the center of the room, called Tank. The menu was really simple (salads or sandwich), which I always like – I really hate having to go through pages and pages of menus with dishes whose names make no sense…-  I got this delicious Lean and Green Salad made with spinach, pumpkin seeds, carrots, low fat feta and a delicious vinaigrette dressing.

I liked it so much that I made it again tonight with a few adds/adjustments.

Let me know if you like it 🙂

Ingredients (serves two):

• 30 g baby spinach
• 100 g mixed salad
• 6 cherry tomatoes
• 1 tbsp pumpkin seeds
• sesame seeds
• 40 g feta cheese
• 25 g cooked ham
• 1/2 carrot
• salt, oil, vinegar to dress

In a bowl place the baby spinach

Add the mixed salad

Take 1/2 carrot, peel it and cut it into short strips. Add it to the bowl

take 1 tbsp of pumpkin seeds

and dump’ em in the bowl

It’s time for the feta cheese now! Crumb it

cut the cherry tomatoes in a half

and add them to the bowl

chop the ham and throw it in

now take some sesame seeds (I bought mine at the Korean store in HongJin Lu, Gubei area)

and add them to your salad

Now dress your salad with salt, extra virgin olive oil and vinegar

mix and enjoy folks! 🙂

One serving provides:

• Calories:  192
• Fat: 14 g
• Carbohydrates: 9.2 g
• Protein: 7.4 g