Today, you’re going to Scrap that HO-HUM SALAD!
And get your mind out of the fast food gutter.
When I said WHOPPER I didn’t mean a jumbo sized burger.
But before we talk food…can we discuss how I feel like I missed something? Like an entire week? Cause it’s the middle of March already!
HEY SPRING! WELCOME!
THINGS I think we can all agree on and how Spring is one of the most pleasant times of the year:
- Our bad moods just seem to dissipate.
- More time is spent outdoors and less on our couches (which thank goodness cause we all need a shotsky of Vitamin D!).
- Flip flops (need I say more?).
- Ridding ourselves of pale skin (SUNBLOCK always!).
- Peonies, tulips, cherry blossoms and hydrageas->Grey be gone!
Okay, now onto the FOOD.
Does the word SALAD every turn you off? Well, if the mix-ins include some flimsy white lettuce served alongside some out of season tomatoes and the same low-fat salad dressing then you have a reason to be turned off. Move over ranch dressing and bacon bits!
What I love about salads is that there are NO RULES! (I think I need to make that a tagline, I use “no rules” often). Anyway, as far as I’m concerned everything but the kitchen sink can go in there. Leftover couscous? Toss it in. Leftover roasted tomatoes and asparagus? Toss that in to. Maybe NOT the leftover brownies.
Think about COLOR, TEXTURE and FLAVOR the way that I do and you’ll soon pile up a pretty good salad. Plus, it just happens to be National Nutrition Month, so celebrate with COLOR!
Now, there are a lot of ingredients listed here, but don’t get freaked out and panicked, you aren’t making a souffle (I have yet to tackle that one). Plus, it probably took me way longer to write this post then it did to assemble the salad!
By the way, did you miss my COLOR of HEALTH food photos on my facebook album last week?
Check it out HERE! and while you’re at it, LIKE IT!
“Cornucopia SPRING salad
Carrot Ginger Dressing and a Delicately Poached Egg”
Serves: As many as you like-I fed myself today.
Time: 20 mins for the roasting, 10-15 mins for the salad dressing
- food processor
- saucepan with straight sides
- cookie sheet with edges
For the Roasted Veggies
- 1 package, portobello mushroom halves (6 oz. I believe)
- 1-bunch asparagus, trimmed (meaning, cut the ends off)
- 1-2 teaspoons dried rosemary (optional)
- olive oil (for drizzling-remember, GOOD STUFF)
- sea salt to taste
- fresh ground black pepper (to season)
Other Salad Add-Ins
- 1 cup or just a pile of greens (your choice, I used a red and green Romaine mix)
- 1 avocado (you will only use a as many slices as you wish)
- 1-15 ounce can hearts of palm (1-2 for a single serving)
- 1-15 ounce can artichoke hearts packed in water (2+ for a single serving)
- 1/4 cup grape tomatoes
For the Poached Egg
- 1 egg (or as many as you’re serving)
- 2 teaspoons rice vinegar (I use Nakano rice vinegar)
For the Dresssing
- 2 cups grated carrots (I’m obviously a fan)
- 2 tablespoons grated ginger
- 2 tablespoons dark sesame oil (or alternative oil)
- 2 tablespoons *tahini CLICK for another recipe using tahini(or more, I believe I wasn’t shy and added a third tablespoon-1/4 cup total)
- 1/4 cup rice vinegar
- 2 teaspoons tamari -I use Eden brand (or soy sauce)
- 2 teaspoons maple syrup
- 1/4 cup water (you may need more if it’s too chunky)
- Roast the asparagus and mushrooms the night before if you like, have with dinner and reserve some for the salad the next day as I did. Roast once and use twice!
- Grate the carrots using a food processor or by hand, set aside.
- You can poach the egg once you’ve assembled the salad and made the dressing
Roasting the Asparagus and Mushrooms
Preheat Oven to 425 degrees F. Trim asparagus and place on a rimmed cookie sheet along with the mushrooms. Drizzle with olive oil (a tablespoons will do), sprinkle with salt, pepper and rosemary. Place in the oven. Roast for approximately 15-20 minutes. If you don’t want MUSHY asparagus, check after 15 minutes (you’ve been warned).
Remove from oven and let cool. (If making the night before, they will already be nice and cold).
Meanwhile, Make the Carrot Ginger dressing:
NOTE: Save in the refrigerator for up to one week in an airtight container).
Take grated carrots and place in a blender, add all other ingredients and pulverize the carrot combo. What I did was added a tad bit more tahini as needed to make it creamier, you may also want to add a little more oil or water. The dressing is a little globby, it’s not going to drizzle over your salad, I spooned it on top. I like this, but by all means change it up! Remove from blender and clean your mess up later. Set aside.
Poach the egg:
Love Cookin Canuk’s blog and Dara is a sweetheart.
Assemble the Salad:
Choose a pretty salad bowl, and start with your greens, top with some asparagus spears (I cut mine into smaller pieces), mushrooms, tomatoes, add a few avocado slices, and everything else! Top with a poached egg and drizzle the salad dressing (or glop it) on top. A little crushed pepper, a little sriracha (CLICK here for another recipe and info on this spicy condiment)on top of that poached egg and that’s one heck of a salad!
- You can pretty much add anything you want to a salad as far as I’m concerned.
- I was going to roast some beets and try adding one to the carrot dressing, maybe next time!
- The dressing can be used to top a nice baked piece of Halibut or other mild white fish!
- I forgot to add the nuts. Just a little more texture. Next time!
Other Recipes using some ingredients here!
- Green Goddess Asparagus Soup (Featured on foodpress)
- Sweet Potato Hummus (*Tahini-plus a description)
- Sweet Tart Crispy Slaw (*Tahini)
- Award Winning Very Veggie Sandwich
HAPPY NATIONAL ARTICHOKE HEART DAY!
SO, WHAT’S YOUR GO TO SALAD AND SALAD DRESSING?
HOW DO YOU ADD COLOR AND VARIETY TO YOUR SALAD?
AND WHILE WE’RE AT IT:
WHAT ARE YOU MOST LOOKING FORWARD TO THIS SPRING?