Breakfast
Yogurt

Lunch
Leftover salmon (see 4/3) with a squeeze of lemon
Tomato basil soup (Progresso)

Dinner
Smithfield spiral-sliced ham with glaze
Mashed potatoes
Salad of baby greens and radishes with lemon balm vinaigrette

Recipes:

LEMON BALM VINAIGRETTE
1/4 c. red wine vinegar
2 Tbs. canola oil
1 tsp. coarse Dijon mustard
2 tsp. honey
a couple sprigs of fresh oregano, chopped
a couple sprigs of fresh lemon balm, chopped

Combine ingredients in a jar or cruet and whisk well.