I thought today I’d quickly share a recipe with you all. It’s just a simple salad, but this recipe has regularly made it into my rotation for dinners, lunches, and potlucks over the past six months. Follow this link to allrecipes.com for the recipe.
It’s called the Healthy Garden Salad. The name is very boring. I think it does a terrible job of describing the salad or enticing you to try it. It’s kind of like calling a recipe for lasagna, Meat Noodle Casserole. Yes, it’s an accurate description, but you could be getting anything!
Despite the name, I love this recipe because, even in the winter, it is hearty and filling, without leaving you feeling stuffed. I stick to the recipe fairly closely. However, I sometimes subsitute olive oil for the grapeseed oil. I also add more fresh cilantro than the recipe calls for if I have it.
My favourite way to eat this salad is to pile it onto a bed of baby spinach, and then top it with more goodies. It tastes amazing topped with dried cranberries, pepitas, real bacon bits, goat cheese, and pecans. I know that sounds like a lot of extras, but the combination is heavenly.
Have you ever tried this recipe?
I love salads! Not just any salads. I love hearty, “everything but the kitchen sink” salads. This one is guilty of consisting of the leftover veggies from my fridge and everything I was craving tonight. Because it is more of a coleslaw than a salad, it will make perfect leftovers for lunch this week. Bonus: Eating kale has been known to guarantee PRs. After all, it is a superfood.
1/2 pkg Broccoli Slaw
1/2 head of kale, chopped into tiny pieces (stalks removed)
1 stalk of celery, chopped into slivers
1/2 red pepper, julienned
2 stalks of green onion, diced
1/2 pkg of shelled edamame, cooked and cooled
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1/4 apple cider vinegar
2 tsp mustard
2 tsp white sugar
1/2 tsp cumin
pepper to taste
Raw sliced almonds
1. Mix together all the salad ingredients in a large bowl. (This makes a lot. Use a BIG bowl!)
2. Mix together dressing ingredients. (This also makes a lot of dressing. You may not want to use all the dressing. Mix it in gradually.) You can refrigerate the salad for a bit to bring on the flavors, but it’s not necessary.
3. Serve it with the toppings. Yum!