|
This salad has become my new obsession. Kale is so good for you... I'm talking like mega vitamin C and high in iron, calcium and protein. Try it, you will like it!  1/2 Bunch Curly Kale 1 Avocado 1/3 c Grape or Cherry Tomatoes 1/4 c Caesar Vinaigrette Salad Dressing Sourdough Croutons Freshly Grated Parmesan Cheese Rinse and dry the kale in a salad spinner. Remove the hard stems from the kale and tear into bit size pieces. Toss the kale into a bowl and coat with the caesar dressing. Let the kale sit for at least 20 minutes. Right before serving half the tomatoes and add to the kale. Halve the avocado and remove the pit. Peel off the outer skin and dice the avocado. Add it to the salad. Toss the salad gently. Top with croutons and a bit of parmesan cheese. Serves 4. I love using Newman's Own Caesar Dressing for this recipe.
There is nothing wrong in using store bought croutons for this... I do it often when I don't have time to make my own or don't have any sourdough bread in the house. To make them fresh cube up a few slices of sourdough bread. Toss them with some garlic flavored olive oil to coat. Place the cubes on a cookie sheet and put them in the oven to bake at 450 degrees for 7 - 12 minutes or until golden brown, turning half way. Let them cool and then add them to the salad or put in a zip lock bag to use later.
1 Comment
This is one of my go to recipes. It is perfect on a chilly winter day, amazing when you are feeling under the weather and it's low in fat and high in protein so it's good for you too. Enjoy!  1 Tbsp Olive Oil
1 Small Onion 1 Celery Rib ½ Carrot 1 14.5 oz can Petite Diced Tomatoes 1 c Lentils ¼ c Split Peas ¼ c Quinoa 1 Tbsp Fresh Thyme 6 c Chicken or Veggie Stock Kosher Salt Fresh Ground Pepper Heat the 1 Tbsp of olive oil in a large stockpot or dutch oven. Finely dice the onion, celery and carrot. Add to the pot and sauté for 5 minutes. Add the diced tomatoes and bring to a simmer. Sort through the lentils and split peas and remove any small rocks or odd shaped pieces. Add to the pot along with the quinoa, thyme and stock. Season the mixture with salt and pepper to taste. Bring to a boil. Reduce the soup to a simmer and cook for 45 minutes, or until the lentils and split peas are done to your liking, stirring occasionally. Serves 4 – 6 people |
Dawn GreenblatWhat's Cooking With Dawn Archives
July 2022
|
RSS Feed