Salad with Lime and Macadamia Dressing

I know that it is supposed to be a green leaf salad, but basically all I wanted to do was add my favourite salad ingredients and try their dressing. I forgot the beetroot! Oh no!
I'm not a big fan of citrus, but the child loved it. Funny how our tastes vary. My salad had cucumber and hers had carrot. From the December 2007 Notebook.

GREEN LEAD SALAD W/LIME & MACADAMIA DRESSING
1 tsp finely grated lime rind
2 tbs lime juice
1/3 cup (80ml) macadamia oil
1/2 tsp caster sugar
250g mesclun salad leaves
1/3 cup (45g) toasted macadamias, coarsely chopped

1. Combine the lime rind and juice, oil and sugar in a small jug. Taste and season with salt and pepper.
2. Place the salad leaves and half the macadamias in a large bowl. Drizzle with dressing and gently toss to combine. Sprinkle with remaining macadamias and serve immediately.

Sausage & Cannellini Bean Frittata

I love beans, the child hates them. Being vegetarians they're undoubtedly one of the best sources of protein (my excuse for indulging in baked beans on toast for afternoon tea) and I'm convinced that I can find a way for her to finally enjoy any sort of bean. Hence the sausage and bean frittata. I know she likes sausages, I know she likes frittatas... did she like this?
Yes, even the beans!!!
Straight from the pages of the April 2009 Super Food Ideas.

SAUSAGE AND CANNELLINI BEAN FRITTATA
1tbs. olive oil
2 thick sausages (I used 3 veg ones, should've used 4)
1 medium red onion, chopped
2 garlic cloves
400g can cannellini beans, drained & rinsed
4 eggs, lightly beaten
1/3 cup pure cream
1/3 cup milk
1/3 cup grated parmesan
1/3 cup roughly chopped fresh flat leaf parsley

1. Heat half the oil in a flame proof saucepan (I don't have one) over moderate-high heat. Cook sausages. Transfer to a plate and slice.
2. Reduce heat to low. Heat remaining oil. Add onion and garlic and cook for 3 minutes or until softened. Add beans and sausage (I transferred the lot to a quiche dish).
3. Pre heat grill on high (I pre heated the oven to 180C). Whisk eggs, cream, milk, Parmesan and parsley in a jug. Season with S&P. Pour over sausage mixture. Cook over low heat for 8-10 minutes (I popped it in the oven for 30 minutes, or until the middle was set) or until almost set.
4. Place pan under grill. Cook for 2 - 3 minutes or until golden and set. Stand for 5 minutes. Serve with salad.

21.6g fat; 12g sat fat; 21.1g protein; 13.2g carbs; 5.9g fibre; 234mg chol; 674g sodium; when cooked according to instructions of course, without substitutes)