Amber shares a few of her favorite salads today, yum! -Anne-Marie
Ever since the Crazy Sexy Cleanse I have been loving salads for lunch and dinner, too! And while I have gone back to drinking the occasional glass of wine and chocolate is back in my life – I have continued on with eating many fresh green salads.
I thought I would share a few of my favorites along with some tips for packing your salad to eat later that have worked well for me over the last few months.
Starting from the upper right and going clockwise:
1. Curly green leaf lettuce, lightly toasted almonds, baked beets and dried tart cherries. For a dressing I used a store bought Miso Ginger dressing.
2. Spinach, bean sprouts (see how I make my own) dried sweet cherries and pistachios. Lemon juice and Olive oil for a dressing.
3. Lettuce greens topped with shredded carrots, marinated artichokes, cooked lentils, toasted pine nuts and more bean sprouts. I like to have a balsamic vinaigrette with this one.
4. And my newest creation based on this recipe from my local Co-Op grocery store. It has Rainbow Chard greens, shredded carrots, toasted Pepitos (pumpkin seeds) and the most amazing dressing made from garlic Jalapeno (just a little), fresh herbs, and some oil.
When bringing my salad creations to work for lunch I like to separate out many of the ingredients to make sure it stays crispy and delicious and not soggy or wilted. Crunchy things, like nuts or croutons, are brought in a separate container that doesn’t go into the fridge. I also bring my dressing in a separate container and just drizzle a little on as I eat – I think I use less this way, but I could be wrong.
What are some of your favorite salad toppings?
