If you haven’t been able to tell lately- I’m really into spring salads. Mainly because they’re easy to toss together and fairly inexpensive if you shop at your local farmers market.
But also because they’re fresh and extra delish right now.
I mean- come on. Who can’t toss a few fresh ingredients into a pretty salad bowl and call it a day? It’s a lot easier than you think so don’t let a Martha-Stewart-esque salad intimidate you.
If I can do it- so can you.
Man, if only dating were as easy as this I’d be all set.
Hehe. Just teasing.
Despite not feeling 100% up to par last week (I caught a 48 hour stomach bug- yuck!), I rallied yesterday for a Sunday brunch and made this salad along with a lovely little dressing I’ve revealed below.
Why a salad for brunch? Well it surely wasn’t the only thing on my menu- just the highlight, of course.
Because this week I’m heading out to Monterey, California to work with Dole – tour their farms, corporate facilities and enjoy a fun day at Pebble Beach.
Yea for sunshine and double Yea for traveling on a trip where I can ACTUALLY eat and enjoy the food.
Let’s just say I won’t have to stock up at Whole Foods Market with 20 pounds of veggies before I board my plane- it will probably be more like 10 pounds for this trip since I’ll be munching on veggies the entire week in Cali.
Speaking of sunshine- I couldn’t resist adding a whole lotta’ fresh lemon juice to this salad. And this Maple Vinegar Dressing is enough to send you to the moon- it’s a winner- let’s just say that. You’ll probably be making extra dressing to serve tomorrow with your grilled tofu, veggies, fish or chicken- yes it’s versatile and delicious. Who would’ve thought?
And these bright yellow lemons just make me smile…kinda like flowers but better because they don’t die so fast.
Maybe that’s what I’m doing wrong- I guess I should start asking my dates for lemons instead of flowers. Hehe…
I would never ask for flowers.
Although they would look quite nice in my sunny apartment next to this vibrant spinach salad.
But I’m just sayin’.
Purple Slaw Salad with Maple Vinegar Dressing
Gluten-Free and Vegan
- 4 cups fresh baby spinach
- 1/4 cup arugula
- 1/2 small head Napa cabbage, shredded
- 1/2 small head red cabbage, shredded
- 2 large carrots, shredded
- 5 large radish, shredded
- 1 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1 tsp. lemon zest
- 1/4 cup pistachios
- 3 Tbsp. olive oil
- 1/3 cup shallots
- 2/3 cup apple cider vinegar
- 1 tsp. ground chia seeds
- 1/4 cup maple syrup
- 2 Tbsp. freshly squeezed lemon juice
- In a large salad bowl, combine all salad ingredients; set aside.
- In a medium skillet, combine all dressing ingredients; cook for 15 minutes. Remove from heat ; drizzle atop salad and serve.
Tuesday May the 8th I’ll be hosting a fabulous evening of complimentary cocktails and food at the General Electric Monogram Showroom; you can RSVP here. Hope to see you there!
And I’d love for you to join me on May 22nd from 7-8PM as I host the Fresh Direct Gluten-Free Twitter Party – Follow the hashtag: (#FDGlutenFree) for your chance to win gluten-free prizes.