Super Veggie Salad
Who ate too many little candies last night? Halloween and most holidays are filled with foods that give me and I'm sure you a little food hangover. Lets cleanse our bodies today with a nice veggie packed salad.
About 2 years ago I recognized how many nutrients Kale and other greens have available for our bodies. So my basic romaine salad got a makeover. I remember it clearly, I didn't feel like cooking dinner so I made the kids something and got them to bed. I didn't know what to make hubby and I so I looked in my fridge. I just started chopping up what I had and this salad was born.
Lots of people are afraid of kale and how to prepare it. This is what I have learned through trial and error. De-stem the leaves and finely chop. Massage with your hands to loosen the leaves. Also, I have read about the phytonutrient power of sprouts and some really nice options have appeared in Whole Foods recently. (see picture above) Next chop some romaine hearts, these mask the harsher taste of the kale and they balance out really nicely.
Moving on I keep on chopping up all the veggies, the more colorful the better. Colorful peppers, scallions, grape tomatoes, persian cucumbers. Toast some pine nuts in a dry skillet (no oil needed) for a delicious topping. As for protein I mix it up. This picture shows an oven baked organic chicken with sea salt, herbs de provence and pepper. I also use salmon or shrimp to top it off. Quinoa is perfect for a non animal protein and tastes great. This salad also stores in a glass container and is perfect for the next days lunch. Enjoy this healthy veggie packed salad as a side or main dish.
Super Veggie Salad
(serves a large group or store in the fridge for the next day)
1 container of organic Romaine Hearts
1 bunch of organic Lacinato (Dino) Kale
1 container of Micro Greens (in this case Broccoli)
1 small carton of grape tomatoes (halved)
3 various color organic peppers
3 to 4 Persian cucumbers
2 large organic carrots, peeled into the salad
1/4 cup of pine nuts, toasted in a dry skillet
Celtic sea salt and pepper to taste
2 cups Rainbow Quinoa, cooked
2 oven baked Chicken Breasts
1 Medium size fillet of Salmon
1 Lb of grilled Shrimp
Candice's Balsamic Vinaigrette Salad Dressing
1 cup of high quality olive oil
1/4 cup balsamic vinegar
2 large garlic cloves, grated
1 teaspoon Celtic sea salt
1/3 teaspoon of pepper
Squeeze of grainy organic yellow mustard
Squeeze of fresh local wildflower honey