My "fully-loaded" salads are a nightly tradition. I don't feel like I have eaten if I don't have one. As pictured below, I like to put everything out on my counter. This way, I can see all my choices for yummy toppings and concoct a deliciously extravagant salad. For convenience, I have added a very basic recipe. I always have beets, carrots, and cucumbers - but tonight, I also felt like some papaya seeds. They add a peppery kick and taste similar to nasturtium flowers.
After filling the largest bowl in my kitchen, I measure out my radishes and cucumber. Yes, I know, beautifully sliced - right?!?! Well, that is purely due to my favorite appliance, the Cuisinart Food Processor.
I go grocery shopping once a week. The very first thing I do is put the beets in some water on the stove and let them boil. While they are boiling, I put away the rest of the groceries. By the time the beets are boiled, cooled
Anyways, next go on the carrots and beets. And there you have it - the perfect loaded salad. I like to finish my salad off with a spray of olive oil from my Misto, some Bragg Apple Cider Vinegar, and some Bragg Liquid Aminos. A dash of garlic salt, thyme, oregano, and/or your favorite herb will also add some personality to this dish.
Yields 1 enormous, yet guiltless, serving
Nutrition Information: 131 calories, 26g carbs, 2g fat, 8g protein, 0mg Cholesterol, 206mg Sodium, 17g sugar, 10g fiber
Ingredients:
- 4 cups Central Market – Herb Garden Mix
- ½ cup sliced Carrots
- ½ cup sliced Cucumber (with peel)
- ½ sliced Beets (raw or boiled)
- 1/3 cup sliced radishes
- Papaya Seeds (not considered in nutrition calculations above)
Directions:
- Place beets in pot of water and bring to a boil, and let boil for 20 minutes.
- Rinse beets, remove peel (should peel easy), slice, and refrigerate.
- Slice carrots, radishes, and cucumber. Keeping the peel on the cucumber is optional.
- Place salad in bowl and top with all the yummy goodies.
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