Dinner

Dinner was broiled steak (12 ounces!) with asparagus and avocado/tomato salad. I didn't have many calories earlier, so I really had to add some in with this meal. The avocado and tomato salad is marinated in a classic French vinaigrette--it is 1/2 avocado cubed and 4 cherry size tomatoes quartered. I would love to have more tomato, but it is limited to 1/2 cup per day because of the oxalates. Here is my French vinaigrette recipe:

Sara's French Vinaigrette

1 tsp dijon mustard

1 T. red wine vinegar

1 tsp. fresh chives minced

1 T. olive oil (or a little more)

Put mustard, vinegar and chives together in a bowl, and whisk with a fork. Slowly drizzle the olive oil in until thoroughly blended. Makes one serving. Excellent for marinating artichokes or asparagus.