• Spaghetti -- for variety try brown rice, spelt, quinoa or another type of whole grain pasta
• Meatless meat balls (several varieties are found in the freezer section of your grocery store)
• Favorite tomato sauce
• Salad greens -- like romaine, butter/bib, arugula, red leaf...
• Sliced veggies -- like cucumber, radish, shredded carrot...
• Assortment of fresh herbs - like thyme, basil, oregano, chives, fennel...
• Small shallot
• Garlic clove
• White wine vinegar
• Olive oil
• Salt and pepper


• Warm the tomato sauce in a small sauce pan over low heat.
• Cook the pasta in a large pot of water with a pinch of salt.
• Cook the meat balls according to package directions / in a hot skillet or bake in a toaster oven until cooked through and crispy.
• Mince the herbs, shallot and garlic and add to 1 part white wine vinegar. Drizzle in 3 parts olive oil, while whisking and season with salt and pepper to taste.
• Add the heated 'meatballs' to the sauce and gently stir.
• Drain and rinse the pasta with hot water, add a little olive oil to coat the noodles. Top with the sauce and ‘meatballs’.
• Toss the salad greens and veggies with the dressing just before serving.

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