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Tuesday, December 9, 2014

Food Tuesday: Everything But the Kitchen Sink Salad






















I got home tonight and wanted nothing more than a big, yummy salad. I didn't feel like cooking, which is good since I'm trying to stick to a mostly raw menu this month. I'm still trying to cleanse a bit after the gluttony that is Thanksgiving (though holiday parties are making that a bit difficult. 

I started this salad with a base of mixed greens, which included kale, chard, arugula and baby spinach. I added almost everything in my fridge: marinated artichoke hearts, pomegranate arils, baby bella mushrooms, slices of red pear, marinated banana pepper rings, sliced campari tomatoes, fried onions, chickpeas, and for a little extra hit of protein, I chopped up a Quorn chicken patty (meat free). I topped the salad with a mustard based vinaigrette (1 tbsp. red wine vinegar, 1 tbsp. dijon mustard, 1/2 clove garlic (minced), 1-2 tbsp. olive oil, a touch (about 1/2 teaspoon) of honey to balance the acid and salt and pepper to taste). The result was a yummy, filling salad that hit every taste and texture note I could have asked for. I highly recommend doing this with your favorite ingredients. Think beyond the cheese and croutons! Happy Tuesday and bon appétit!   

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