August 1, 2013

Weeknight Salad Kaleidoscope

Sometimes when I'm really hungry but am trying to stay within healthy boundaries, I throw a ton of ingredients into a shallow pasta bowl, toss in some lettuce, pour over dressing, and call it... A SALAD! There are no limits here. The more colorful the better!

With Chicken Sausage (check out that beautiful yolk!)
With Chicken Style Strips

Potential Ingredients:
artichoke hearts
chick peas (low sodium)
locally grown tomatoes
soft-boiled egg
red baby potatoes
cauliflower florets
salad greens
favorite salad dressing
  1. Slice tomatoes and lay on paper towel-lined plate and season with salt. Set aside until ready to assemble salad.
  2. Add potatoes to pot and cover with cold water. Place lid on pot and bring to boil. Boil for 15-20 minutes. Remove and set aside until cool to the touch, then slice and immediately toss with dressing.
  3. Add whole eggs to pot of water to measure how much water will be needed to cover the eggs. Remove eggs and bring water to a boil. Add eggs back into water and boil for 5 minutes and 45 seconds. Remove and rinse immediately under cold water. Place in fridge until ready to assemble salad.
  4. In a medium-large fry pan, add cauliflower and 2 Tbs of water. Cover with lid and place over high heat. Once cauliflower is tender from steam, add 1 Tbs of olive oil and brown for 2 minutes still on high. Toss occasionally. Remove and cool in fridge until ready to assemble salad.
  5. Place all other ingredients in bowl and toss with salad dressing just before serving. 

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