This is a beautiful salad. If you are vegan, eliminate the parmesan cheese.
WHAT'S IN IT? 1 cup of walnuts, chopped 12 cups of escarole 1 small red onion, thinly sliced ½ cup shaved parmesan 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper HOW TO MAKE IT: In large bowl combine escarole, onion, parmesan and walnuts. In small bowl, mix the vinegar, mustard, salt and pepper and oil, Toss with the salad.
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WHAT'S IN IT?
6 large strawberries, sliced into quarters 4 cups of baby spinach 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard. 1 garlic clove, minced 1/2 cup kalamata olive oil Salt and pepper to taste pecans HOW TO MAKE IT: Combine arugula and strawberries in a salad bowl. In a small small jar with lid, pour in balsamic vinegar, dijon, garlic, olive oil, salt and pepper. Shake for 1 minute. Pour desired amount over salad sprinkle with pecans. This is a great dish to serve for lunch or dinner.
WHAT'S IN IT? 3 c. cooked quinoa 1/4 c. diced red bell pepper 1/4 c. edamame 1/4 c. lightly cooked asparagus (grilled, steamed, boiled or air fried) 1/4 c. sliced black or kalamata olives 1/4 c. diced red onion 1 small garlic clove, minced 1/2 fresh lemon, squeezed 1 1/2 tsp balsamic vinegar 1 tsp Janes Crazy Mixed Up Seasoning Salt and Pepper to taste HOW TO MAKE IT: Pour cooked quinoa into a large mixing bowl. Add bell peppers, edamame, asparagus, olives and red onion. Blend and add garlic, lemon and Janes seasoning. Blend and pour balsamic vinegar over mixture. Add salt and pepper for extra flavor and mix all the ingredients together. You can serve this immediately, or let all the flavors soak in, chill and serve later with a drizzle of balsamic on top, for an extra tangy sweet finish! WHAT'S IN IT?
HOW TO MAKE IT: Pre-heat oven to 350 degrees. Cut the ends off each brussel sprout, and then slice them into halves, put them in a bowl and mix in olive oil, garlic powder and black pepper. Place them on a cookie sheet and bake for about 20 minutes. Chop or crush raw almonds and set aside. Remove brussel sprouts from oven and let cool off. The sprouts should be a little crispy on top and somewhat tender all over but not mushy. Once cool, chop the brussel sprouts. In a bowl mix chopped brussel sprouts, nutritional yeast, almonds and blend together. Dressing: Get out a small mixing bowl. Mince shallots and put in bowl. Slice and juice lemon and orange into bowl, removing any seeds from the bowl. Pour in olive oil and sprinkle a little black pepper and kosher salt for taste. Whisk all ingredients together and set aside. I like to blend the dressing over the salad then serve it up. |
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