There is nothing simpler and more dynamic than a salad – especially at dinnertime. In my home the last meal of the day (other than a protein shake while on prep) is a salad. The ingredients can be used in a variety of ways to prep other types of meals & snacks during the week.
All of your hard earned cashola spent on organic & pesticide free fruits and vegetables will not go to waste if you can keep a wide range of meals in your grab bags. This is one of them.
I’m adding some produce notes before the quick dressing recipe because I want you to keep at least 5 or 6 types of fresh veggies in the fridge for all around use at all times:
1 – Cucumbers – use these little suckers to make juice, scoop hummus, eat plain, place on salad, make into their own salad with a modification to THIS little recipe here or place on tired eyes.
2 – Carrots, Celery & Peppers– see cucumbers…..these can also be sauteed for quesadillas, or added to quick soups. Not sure how hot they will be on eyes, test it and let me know.
3 – Kale & Spinach – great salad base, great smoothie & juice base, great sauteed with onions and garlic, fantastic kale chips & oh yes- you can also add both to salad. Don’t waste this delicious cruciferous delight.
4 tbsp dijon mustard
2.5 tbsp nutritional yeast
1 tsp apple cider vinegar
1/8 cup water
4 cups diced curly green kale
2 cups spinach
1 cup beet leaves
2 cups romaine hearts
1 cup sliced cukes
1 cup sliced carrots
1 cup diced celery
1 cup diced red pepper
Sprinkling of hemp hearts
Protein options: Tofurky “chicken” or Green Cuisine Smoked Tempeh
(6-7 oz for average sized men 3-4 oz for women)
You know the method for the salad, right? I mean, just look at the picture.
Add all dressing ingredients to vessel large enough to hold them, whisk with fork. This should be runny so that it coats your entire salad without being “too much” sauce.