Tag: salad

Crazy Spinach Salad

I had quinoa – a lot of it. Randy and I are on a GREEN DRY MARCH challenge (we started early). This salad is scrumptious!!

Crazy Spinach Salad by Sarita Shoemaker. Vegan Nutrient Dense Easy Recipe Quinoa Spinach Raw
Oh YES the house smells like a fresh veggie farm!! The edamame…I keep “tasting” them. YUM!
crazy-spinach-salad-feb-2019Download

Crazy Spinach Salad
Heart Healthy, Nutrient Dense, Vegan, Easy, Salad

# Servings: 4 (maybe 6 if it accompanies another dish)

I bolted off to follow a Cookie and Kate recipe but did not have all of her ingredients so I made my own up below using her amazing idea.

Turned on my Steve Miller Band (highly recommend The Stake, Living In The USA because they’ll make the salad better).

Ingredients

1 yellow beet, peeled and julienned
4 carrots, shredded in food processor
6 cups of spinach (rinsed and stems removed then sliced into strips)
1 avocado, diced
2C cooked and cooled edamame
1 1/2c cooked quinoa
1T hemp seeds
1T roasted sesame seeds

Dressing:

3T Braggs Apple Cider vinegar
3T lime juice
1T EVOO (I will not use this next time, it’s not necessary – I’ll use a T of water)
3/4c chopped cilantro
1T maple syrup
3/4t coarse black pepper

Directions

1. Set all of your ingredients out on the counter BEFORE you any further – seriously!
2. In a small food processor place all of the dressing ingredients and chop/cut until it is a liquid. Set aside in container then place in fridge to chill.
3. In a giant bowl (as big as you’ve got) place all of the vegetables and toss to blend.
4. Continue to toss and add the seeds

1. and quinoa.
2. Place in serving bowl.
3. Put in fridge to chill.

We don’t like a lot of dressing on our salads so we will spoon it out.

23 Feb 2019
By Sarita Shoemaker

Kale Salad (SoCal)

How to eat kale raw AND LIKE IT. Try my salad idea.

Pippy's Kitchen Kale Medley The ThirdKale Medley Salad The Third (SoCal Version)

Kale Salad The Third

I can’t get enough chopped kale these days.  I never thought I’d love it as much as I do.  I have no idea if it is related but I am sleeping like a ROCK so soundly.  Must be the kale. 🙂

This salad is built from Farm Fresh To You and Trader Joe’s produce.

I chop my lettuce a little larger to slow my husband down.  I’ve watched the speed he can inhale food and I’ve noticed there is NO WAY he can snarf down a salad I build.  My secret is the lettuce leaf size.  Beware:  bitching and moaning about leaf size is inevitable…but it is worth it!  We need to SLOW DOWN and chew our food whether you agree on it or not.  

Servings: 4-6

Ingredients
5 giant lacinato kale leaves, remove the stem from leaf and chop into small bits
1 head of lettuce, chopped larger than bite size
2 Persian cucumbers, chopped like nickels
2 carrots, chopped like nickels
2 celery stalks, chopped like nickels
1 red tomato (cut into bite size chunks)
10 cherry tomatoes (added last to each plate, 3 each)
1 small avocado (added last, halved and sliced)

Directions
Cut your lettuce and kale, toss it together and place in fridge in its own bowl (to chill).

While it’s “chillin’” cut the remaining vegetables (aka The Medley) except for the cherry tomatoes and avocado.  

Serve the bed of greens on the bottom and the medley on top for each plate/giant bowl.

Add the avocado and cherry tomatoes (optional).

Dig in!!

DRESSING?

Yes please!  

I spoon regular hummus throughout my salad (about ¼ cup) and blend it all together.  YUM!  Add your dressing as desired.

Randy has his salads dry, adding tons of cracked pepper.  He also added black beans to his (about ¾ cup).

Nutrition Info per serving (about 2 cups)
Calories 110 kcal
Fat 4g
Carbs 16g
Protein 4g

Packed with Vitamin A, C, Calcium and Iron.   See the My Fitness Pal recipe – click here.