My Weekly Salad


Prep Time

30 min

Cooking Time

5

Yields

10

Ingredients

Salad:

5-6 oz of any leafy greens (in this pic, red swiss chard was used)

2 cups cold cooked quinoa or amaranth (not pictured here.  I am avoiding all grains)

1 large red pepper

1 medium sized red onion

 fistful of fresh herbs (I like dill or cilantro for liver detox benefits)

1 bag of thawed, frozen broccoli (or fresh is better if you have the time), lightly steamed

1 cucumber or summer squash

several carrots, both chopped and grated)

1 can of rinsed beans of any kind (use BPA free can). Not pictured here, I am avoiding legumes)

1 quarter head of red cabbage

any fruit to taste


Dressing:

1 half cup of cold-pressed EVOO and toasted sesame oil, mixed to taste. I use way less of the sesame oil

1 quarter cup of balsamic vinaigrette and lemon juice

a smattering of dried green herbs

a smattering of dried mustard

2 T of honey, as unfiltered as possible, but still pourable

Directions

Slice and dice all veggies to your liking. Mix all the veggies, quinoa and beans into a very large stainless steel bowl. I like to put in half the leafy greens, pour in the homemade dressing, mix everything up, and then add the other half of the greens.  It mixes together more easily that way.

For the dressing, I use a liquid measuring cup.  Pour in a little shy to the half cup line with the olive oil, then fill to the half cup line with the toasted sesame oil.  Do the same up to the 3/4 cup line with the vinaigrette and lemon juice.  Then add in the dried herbs, mustard, and honey.  Mix well.

Have fun, and enjoy!!

 



Notes

Hi, salad lovers!

A daily salad is my main go-to for yummy, revitalizing food. I not only use it for work all week, but will include it in my dinner as well. I like to use all organic ingredients for my salad, as fresh as possible, and nothing cooked except for the quinoa. The veggies can be switched out with any seasonal veggies available. Seasonal, local, colorful veggies are always the best! I make my own salad dressing always, as store bought is loaded with canola oils, high-fructose corn syrup, and other unlovely ingredients. Why weaken the body you love, and sacrifice taste, when it is cheaper and tastier to make your own? 

As with the veggies, experiments with the dressing are to your individual tastes. Use any oils, such as walnut, avocado, or grapeseed oil (though please don't use canola!). You can use other acidic juices or vinegars, such as champagne, orange or rice. For flavor enhancers, you can try garlic and shallot, tahini, jam, fresh or dried herbs, or ginger.

The sky is the limit!