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NO MORE LETTUCE! Alternative salads you can munch on all week

January 17th, 2013 No Comments

I’m so bored with salads. Lettuce lettuce lettuce and more lettuce. So in the last fews weeks, we’ve been making alternative salads you can make once and enjoy throughout the week. When there’s no lettuce wilting, you get a lot more mileage out of your veg :) Here are our three favorite recipes thus far, going from least to most ingredients.

Brussels Sprouts and Pomegranate Salad


  • 1 bag shaved Brussels sprouts
  • red quinoa (cooked according to package)
  • toasted walnuts
  • shaved Parmesan cheese
  • pomegranates
  • deli sliced turkey
  • Briana’s blush wine vinaigrette dressing
My boyfriend came up with this delicious concoction so we don’t have exact measurements for you. I’m sure you’ll figure it out.

Savory herb quinoa salad with chicken

Inspired by recipe from Sprouted Kitchen, by Sarah Forte


(more to come from her, Rhelda gave me her cookbook for Christmas!)
  • 1 cup quinoa
  • 1 zucchini diced
  • 1 clove garlic minced
  • 1/3 red bell pepper
  • 1/4 cup Chopped fresh basil
  • 1/3 cup light feta cheese
  • 2 T red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Grape seed oil
  • Roasted or grilled chicken
Cook 1 cup quinoa in 2 cups water, bring to boil, cover with lid and simmer until tender, about 10 minutes. Heat some grape seed oil and garlic in a pan to sautee zucchini and red pepper until tender and edges are brown. In a large salad bowl, mix quinoa, sauteed veggies, basil, red pepper, feta, and vinegar. Toss and add salt and pepper to taste.

Kale and Brussels Sprout Salad

Btw, it’s much more interesting than it looks!
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
  • 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.


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