well… maybe not banish but know that there are options out there.
You know how when you got to a restaurant and some of the fancier salads look sooo good… but you have a hard time shelling out 13 bucks for a salad..
yeah me too. Here’s the thing.. you can make these at home!! Now I know some of you are like, “duh? is she going to seriously walk us through salad making 101?”
yes. Because I have a few friends whose diets have changed and they need to add more fruits and veggies into their diet & want to show the amazing amount options that are out there. If you already know all of this.. I apologize…. just scroll to the bottom to help answer a question about my next giveaway.
WHOA!!! wait.. YOU!… get back up here.. I’m not done yet.
We’ll start with making a dressing…. yes.. making it is super simple.. and there are 17,000 combinations that you can create… just use a basic formula and add the flavors that you like!
1~ an acid.. either vinegar, lemon or lime juice, wine…. 1/8 cup
2~ an oil…. olive oil, canola oil, sesame oil.. coconut oil ( my new FAVORITE! ) 1/4 cup
3~mustard… again… SO many flavors out there… play with it! 1 tsp
4~ honey.. or maple syrup ( the real stuff) or agave…. 1 tsp
5~ (optional) herbs.. fresh or dried… or sesame seeds, or crushed garlic….. 1/2-1 tsp.. depending on how strong you would like ( always start with less then add more)
6~ sea salt and pepper….. I have a slight salt obsession as well….. we’ll chat about this later 🙂 remind me if I forget.
simply add everything to a small ball jars
you just made dressing 🙂
I don’t like overly dressed salads, so I usually use about a tablespoon per salad.. if you like more, then add more… I mix it with whichever greens I am using so that they are coated, then place in serving bowl… top with toppings…
like the quiche ‘recipe’ ( are you starting to get my method of cooking… it’s always a formula, then playing with ingredients… because I am a firm believer in play! <—- please read this post, it’s one of my favorites 🙂
so.. you will want
1~ green of choice… baby spinach, arugula, mesclun, romaine, butter lettuce..
2~ dressing of choice
3~ ( optional.. ) protein of choice… ( chicken, beans, salmon, beef, tofu, edamame.)
4~ other veggies.. just pile them on!
5~ (optional ) cheese
6~ (optional) something for crunch.. croutons, sunflower seeds, pepitas, sliver almonds
7~ (optional) dried cranberries or apricots or mandarin orange wedges
and you, my dear have just made a killer salad worthy of any restaurant.
here’s your 13 buckaroos back 🙂
topped with edamame ( I used trader Joe’s ).. about 1/2 cup
black beans .. about 1/4 cup
1/4 avocado, chopped
1/4 cup cranberry goat cheese ( if you are vegan, by choice or m=by force, eliminate it… the avocado give the same mouthfeel… and you probably wont miss it)
1/4 cup sun dried tomatoes
finish with sea salt and pepper..
I ate this for lunch yesterday and it kept me full all afternoon! ( and peeps ask me all the time where I get my protein from 🙂 )
so be brave…. look beyond iceburg, cukes and tomatoes ( not that there is anything with it, it’s the only way I can get my kids to eat a salad, so I still make it… ) and have fun!!!!
I have fallen in LOVE with Greek Yogurt. Have you tried it yet? I buy the non fat plain and it tastes just like sour cream. I sub it out for sour cream all the time. It is also a perfect base to make granola parfait but also… to make some ‘creamy’ sauces! like this
Chipotle cream sauce
I used about 1/2 the can of peppers.. if you like it more mild, use less
about a cup of the Greek Yogurt
half a lime
I put them all in the magic bullet looking thing and blended
if you don’t have one of these babies, you could use a blender, just keep scraping down the sides.. or use a food processor.
that’s it folks… does it get simpler than that? I think not.
The girls had this on their tacos last night & I topped my tostada with it.
the girls’ taco filling is made with lean ground chicken, then when I add the taco seasoning ( only half the package… it’s so loaded with sodium.. a little goes a long way.. you also can make your own, considerably knocking the sodium down, but I had it so I used it) and when I add the water I add a can of refried beans. They blend in perfectly… it stretches the filling and boosts the protein 🙂 I’ve been doing this for years..
It also freezes and defrosts well, so you can make double the amount and have it in the freezer for a super quick dinner…. If you need to cook for one, make a batch and freeze it into individual portions… again.. quick dinner for one
*if you have dinner for one, please do me a favor and do it by candle light.. you are special and should have a nice dining experience.. if you want you can face time me and we can eat dinner together 😉 *
My filling was chopped mushrooms, sautéed in oil, then I mashed some back beans and lime juice in, seasoned with sea salt, cumin & chile powder
I placed it on a small flour tortilla that I heated in my cast iron skillet ( I CANNOT say enough how much I love cast Iron to cook with)
top with cheese ( if vegan, try the daiya cheese shreds.. it’s very good, melts and stretches like cheese and can be frozen.. It is on the pricey side ( $5 a bag) but it does freeze, and I just pull out what I need when I need it )
the I added avocado.. fresh salsa.. Chipotle cream sauce and some plain Greek yogurt.. YUM! ( and sooooooo easy )
As far as the rest of the chipotle peppers ( I’ve never had a recipe that I’ve used the whole can ) I take a freezer bag & label it… place in a jar
then press out the air & seal
Whenever I need some for a recipe, or a burst of flavor, I just break a piece off! No waste here.. yo!
so now that I’ve made you hungry… I have a question for all of you.
I have a fun company that has offered for me to give away one of their products. I have the choice…
1~ 1 big gift for one lucky recipient…
2~ 10 small gifts ( of the same item) so that TEN of you can win….
so whatcha all think? 1 big winner or 10 smaller ones???
smooches friends!! oxooxo