I’ve recently purchased those pretty organic salad greens in the plastic containers.
They’re practical and keep my greens nice n’ plump unlike the bagged versions.
But the best part is that they’re so easy to make a fun meal, put the top back on and bring it with you whether you’re heading out for meetings, traveling on a flight or train, running errands around town or simply storing it in the fridge until you’re ready to enjoy.
Since I still can’t eat out – this makes me feel special.
Well, it’s easy to transport- quick to assemble and stays fresh n’ tasty all afternoon.
Go ahead, try it.
It’s cheap- vegan and gluten-free.
Pick it up- along with some other fresh produce and make your own salad bar right in your very own kitchen.
You can do this.
Then I sprinkled fresh mint over the whole thing and popped the top back on to savor later that afternoon.
Perfection I tell ya.
I dunno about you but these pretty greens make me so happy.
Am I alone in feeling that way?
Add your favorite fresh herbs or superfood and you’re done. You have your very own professional salad.
Perfect for your busy work schedule or a lazy Saturday afternoon.
Either way, you’ll smile.
I mean, look at this pretty pink and bright green- doesn’t it remind you of spring?
I know, I know…we’ve got another month or so until springtime – but this baby will keep you happy until then.
I assure you.
Arugula Salad with Moroccan Mint Brussels Sprouts
Gluten-Free and Vegan
- 1 lb. fresh Brussels sprouts
- 2 Tbsp. sherry vinegar
- 2 Tbsp. ground flax seeds
- 1 Tbsp. ground chia seeds
- 1 tsp. chlorella
- 1/2 tsp. wheat grass powder
- 1/4 tsp. cumin
- 1/6 tsp. ginger
- 2 Tbsp. Barlean’s flax oil
- 1 small white onion, thinly sliced
- Sea salt and pepper, to taste
- 4 cups fresh mixed greens
- 2 cups fresh baby arugula
- 1/2 cup torn fresh mint leaves
- 2 Tbsp. pistachios, finely chopped
- 1 tsp. fresh lemon zest, for garnish
- Fill a large bowl with ice water. In a large saucepan of boiling salted water, blanch Brussels sprouts for 3 minutes. Transfer to the ice bath. Drain and pat Brussels sprouts dry.
- In a large bowl, beat sherry vinegar with flax seed, chia seeds, chlorella, wheat grass powder, cumin and ginger. Slowly whisk in flax oil until emulsified. Add Brussels sprouts and onions; toss to coat, then season with sea salt and pepper.
- Mound the mixed greens and arugula on a platter (or in this case open the sealed plastic container of mixed greens and arugula) and top with the dressed Brussels sprouts, mint leaves and pistachio nuts. Gently toss to coat. Garnish with lemon zest.