Strep throat hit our household and with our son’s quarantine over, I’m in catch up mode for all things missed and/or postponed these past few days.
Far too often, frazzled = food fest, but I’m in a centered place with my nutrition and didn’t have the leaning to try to fix an overloaded schedule with a fork or french fry. Thank You Lord!
A roasted chicken with rice and veggies was prepared and waiting for the family, but I’m continuing to explore meatless eating so something different was needed for me. With only 15 minutes to spare before heading out to Baby Girl’s ballet class, I reheated some delicious navy bean leftovers from last night and threw together this salad. Loaded with superfoods, it was bright, crisp and very filling.
Ingredients:
- kale, roughly chopped
- red cabbage, roughly chopped
- brussel sprouts, shredded
- broccoli stalks, match cut
- dried cranberries
- red grapes
- pumpkin and sunflower seeds, roasted
Preparation:
- Toss all ingredients in a Tupperware dish.
Pretty simple huh.
For a dressing, my first thought was to grab our go to bottled Sweet Vidalia Onion Dressing (from Sam’s Club), but I wanted something tart to balance the sweet from the dried cranberries. Instead, I mixed up a creamy mustard dressing with a tasty mustard, a bit of light mayo, red wine vinegar, salt and pepper.
Drizzle dressing over salad, put lid on the container and shake. This dressing-shake method evenly distributes the dressing and allows a smaller amount to suffice. (Thumbs down to soggy dressing-drenched salads.)
It was pretty good. A sure repeat.