Spring Fever Salad with Plum Dijon Dressing

Oh, hello there! I’ve been pretty MIA lately. I had tons of school work for the past week and it really consumed my life. The other day, it was absolutely beautiful out. Some of the first signs of Spring were in full force and it had be feelin prettyyy froggy 🙂

The sunshine put me in the mood for a nice, crisp, GIANT salad.

photo_4I piled on the veggies, whipped up my own dressing and devoured it in no more than 5 seconds.

Spring Fever Salad with Plum Dijon Dressing

Serves 1 large salad

For the salad:

  • ~3 c of your choice of greens (I used romaine, baby spinach and kale!)
  • 1/3- 1/2 c black beans
  • 1/2 c chopped bell peppers
  • 1 T sun dried tomatoes
  • 3 brussels sprouts, shredded
  • 1/3 cup cooked quinoa
  • 1 T crumbled feta

For the dressing:

  • 1.5 T apple cider vinegar
  • 1 tsp plum sauce
  • 1 tsp dijon mustard
  • salt and pepper to taste

Combine all dressing ingredients in a small bowl and mix well. If using kale as a salad base, use half the dressing and massage into the leaves.

Heat a pan to medium-low heat and coat with cooking spray. Add peppers, beans and sun dried tomatoes and cook until peppers begin to soften.

photoShred brussels sprouts or chop very finely and add them to the pan. When cooked, about 5 minutes, add quinoa and stir in until combined.

Add other greens of choice to a bowl (combine with marinated kale if using) and toss with dressing. Pour vegetable- quinoa mixture over the greens and top with feta to go from this…

photo_2To this…

photo_3Mmmmm

I also drizzled a bit of tahini on top afterwards because I’m addicted to the stuff. You can eat it like this or stir it all together..photo_6

Dig in and enjoy! It’s light, colorful, refreshing and delicious! The bright colors definitely reflected the good mood I was in 🙂

photo_5love close up shots 🙂

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Easy-Peasy-Cheezey Kale Chips

Last week, I made kale chips for the second time ever. Now I’m wondering why I haven’t been making them on a regular basis. They’re. so. ADDICTING!

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Sittin’ pretty in last weeks dinner.

Yesterday, as part of my Sunday Food Prep I made another big batch. Well now it’s Monday and I’m already kale chip-less 😦 They’re super easy and delicious and way healthier than any potato chip!

Cheezey Garlic Kale Chips

Ingredients:

  • 100 bunch Kale
  • 2 T Nutritional Yeast + about 2 T water
  • Garlic powder (I just used a couple shakes, but add more if you want them extra garlicky)
  • Cooking Spray

Preheat oven to 200 degrees.

Wash and DRY kale leaves before beginning. Cut kale around the thick stems down the middle, then into about 2″ pieces.

In a large-sized bowl whisk together nutritional yeast, water and garlic powder until no clumps remain. You may need to play with the measurements a little. The mixture should be a sauce, but not too watery. Add more yeast or water until the consistency is right.

Place kale leaves into the bowl and toss. Now, this is a dirty job. Get your hands right in there and toss them around until they are all coated.

When all the kale is covered, place in a single layer on a sprayed baking sheet and bake for 10-15 minutes, checking frequently. When they’re crisp and brown around the edges, they’re done! Some will cook faster than others, so I just remove the cooked ones and set them aside.

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Just look at them.. They’re practically calling to be eaten all in one sitting!