Thursday, May 15, 2014

Lunchtime Power Salad

Well, I'm sorry to say that I am all out of pictures of blue oceans and sandy beaches. That is alright because you can all look forward to some gorgeous pictures of Lake Erie this summer (wink, wink).  It's no Caribbean but it's part of my Cleveland that I love! 

This week, I felt like I needed to go on a green detox from all of the carbs and sugar I ate on vacation so I came up with the recipe for this salad.  I call it my Lunchtime Power Salad because it just sounded appropriate.  

If I don't plan my lunches ahead for the week, then I end up grabbing something quick and that is never good.  This salad is great because you just make it once and it will last all week.  Keep the dressing and almonds separate, mix it all together when you are ready and you will have a quick, fresh and nutritious lunch each day.    

I like to do a quick pickle on the onions because makes the flavor a bit more mild.  No stinky breath for this girl in the office!

Toasting the almonds brings out the flavor.

Slice the Brussels sports thin

Using the florets and the stems add great texture to the salad.

Make a quick mustard vinaigrette.

Then throw it all together.  Throw this over a bed of spinach or kale and you have yourself a nice and healthy Lunchtime Power Salad!

Lunchtime Power Salad
1/2 red onion, thinly sliced
1/3 cup red wine vinegar
2 teaspoons honey
pinch of salt and pepper
2 cups Brussels sprouts, thinly slices
2 cups broccoli florets and stems, sliced and chopped
1/2 cup radishes, thinly sliced
1 cup almonds, toasted
4 ounces of raspberries
2 tablespoons goat cheese, crumbled

In a small bowl, add onions, vinegar, honey salt and pepper.  Let it marinate while you prepare the rest of the ingredients.  Slice the sprouts, broccoli and radishes.

Preheat oven to 350 degrees.  Spread the almonds on a sheet pan and bake for 5 minutes.  Remove from oven and let cool.

Drain the vinegar mixture from the onions.   In a large bowl, add onions, sprouts, broccoli, radishes, raspberries and goat cheese.

When ready to eat, top a plate full of spinach or kale with 1 cup of the salad, 3 tablespoons of toasted almonds and 1-2 tablespoons of dressing.

Honey Mustard Dressing
2 tablespoons brown mustard
2 tablespoons honey
1 tablespoon red wine vinegar
1 garlic clove, minced
1/2 lemon, juiced
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

spinach and kale as a base for the salad

In a small bowl, add all ingredients except the oil and mix until combined.  Slowly drizzle in the olive oil while whisking to emulsify the dressing.  Store dressing a mason jar and add 1-2 tablespoons to salad just prior to serving.

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