Super Salad

Make this delicious Super Salad as your main dish or a side dish. I call it a super salad because it is packed full of super foods! Kale, brussels sprouts, cranberries, pepita’s, radicchio, and the list goes on! Enjoy this delicious salad and stay cool in this heat!

Super Salad

2 C shredded brussels sprouts

2 C chopped kale

2 C shredded Broccoli

1 C chopped green cabbage

1 C chopped radicchio

1/2 C dried cranberries

1/2 C pepita’s

Poppy Seed Dressing (recipe below)

Poppy Seed Dressing:

2 cup plain Greek or plain yogurt

4 tablespoons honey

4 tablespoons fresh lemon juice

2 teaspoon poppy seeds

1 T minced onion (completely optional)

Happy St Patrick’s Day!

Happy St Patrick’s Day! 🙂

Every year on March 17, the Irish and the Irish-at-heart, observe St. Patrick’s Day. What began as a religious feast day for the Patron Saint of Ireland, has since become an international festival celebrating Irish culture with parades, dancing, special foods and a whole lot of green. On St Patrick’s Day it is customary to wear shamrocks and/or green clothing. In Irish tradition, this is called ‘wearing of the green.’ St Patrick himself is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity. This tradition of wearing green dates back to around 1680.

In honor of St Patrick’s Day, I have created a delicious shaved brussels sprout salad, that’s proudly wearing its green! Enjoy!

Brussels Sprout Salad

2 T freshly squeezed lemon juice

1 tsp finely grated lemon zest

1 tsp Dijon mustard

1 T finely chopped shallot

1/2 tsp sea salt

1/4 tsp freshly ground black pepper, plus more to taste

1 1/2 lbs Brussels Sprouts, thinly sliced/shaved crosswise, tough outer layers removed

1/4 C olive oil

1/3 C toasted walnuts

1 T finely grated Parmesan cheese

Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside. While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated. Add the walnuts to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes. Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, and sprinkle with the Parmesan.