Back when I was on staff at UCSF, I used to marvel at the number of people who would get huge salads for lunch – no dressing – and then a piece of cheesecake for dessert.  It makes perfect sense – lo-cal/high vitamin vegetables balanced that high-fat slice of velvety gastronomical delight.

I was thinking along those lines tonight when I was making dinner salads tonight.  Lots of greens, grilled vegetables, raspberries, blackberries, blueberries (I was shopping at Gentile’s today!)  When it came to the dressing, I was actually looking at something with lemon or lime juice (limes were 9/$1.00!!) or something fairly light.  Instead, I made a 1000 Island.  So much for the balancing act.

But it really was just what the doctor ordered.  It was rich, creamy, and flavorful.  A fresh loaf of Italian bread topped with Irish butter, and dinner was complete.

And there’s that Apple Pie for dessert later on.