1/2 lb cooked shredded chicken breast or grilled shrimp
1 cup pea pods, sliced thin horizontally
Salad Instructions:
1. Prepare and combine Napa cabbage, red cabbage, lettuce, carrots, almonds or sunflower seeds, green onions, cilantro, chicken or shrimp, and pea pods in a large salad bowl.
2. Toss with your desired amount of drench dressing until evenly coated.
Top with avocado slices and jalapeños for a fresh kick.
Optional: Add 1 small can of Mandarin oranges (drained), crunchy wonton strips, or halved grape tomatoes for added flavor and texture.
Serve immediately and enjoy this vibrant, crisp salad!
1. Clean and chop romaine lettuce or kale into bite-size pieces.
2. Toss the greens with drench Vegan Caesar Dressing and shredded Parmesan until evenly coated.
3. Top the salad with shaved Parmesan.
4. Decorate the perimeter of the platter with Parmesan crisps and bruschetta-style croutons as shown in the photo.
*Homemade Bruschetta Style Croutons: Slice a long slender loaf of French or ciabatta bread at an angle, about 1/4 to 1/2 inch thick. Brush both sides of each slice with olive oil using a pastry brush, then sprinkle lightly with Himalayan sea salt and shredded Parmesan cheese. Arrange the slices on a baking sheet and bake at 375°F for about 10 minutes, until the edges are crisp but the centers remain slightly chewy. Allow to cool before using, and decorate the outer edge of your salad platter with the croutons as shown in the photo.
**Parmesan Crisps: Preheat oven to 400°F. On a silicone baking mat or parchment-lined cookie sheet, place small circles of freshly grated Parmesan cheese (about 3 rows of 4 for a total of 12 crisps). Bake for 8 minutes, or until golden and crisp. Remove from the oven and allow to cool completely before handling. Use the crisps to decorate the perimeter of your salad platter for a crunchy, cheesy finish.
Complements of Lexi & Beth Harrison of Crowded Kitchen
Salad Ingredients:
8 cups lettuce of choice (we used a mix of mâche and romaine), 2 mini cucumbers, thinly sliced, 4 radishes, thinly sliced, 1 cup grape tomatoes, halved, A few sprigs of fresh mint for garnish.
*Za’atar Chickpeas – see recipe below
Salad Instructions:
1. Prepare the greens by washing and drying lettuce. Place in a large salad bowl.
2. Top the greens with sliced cucumbers, radishes, grape tomatoes, and roasted Za’atar chickpeas.
3. Drizzle the salad with drench Mediterranean Fattoush Dressing & Marinade and toss gently to combine.
4. Garnish with fresh mint sprigs before serving.
Za’atar Chickpeas Ingredients:
1 (28 oz) can chickpeas, skins manually removed, 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp salt (plus extra for finishing), 1 1/2 tsp ground sumac, 3/4 tsp marjoram, 3/4 tsp thyme, 3/4 tsp oregano, 1/4 tsp black pepper (plus extra for finishing).
*Za’atar Chickpeas Instructions:
Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the chickpeas with olive oil, lemon juice, salt, sumac, marjoram, thyme, oregano, and black pepper until they are evenly coated. Spread the seasoned chickpeas in a single layer on the prepared baking sheet and roast for 16–24 minutes, stirring once halfway through, until they are lightly golden and crisp. Remove from the oven, sprinkle with an additional 1/4 tsp salt and a few cracks of black pepper, stir gently, and let the chickpeas cool completely on the baking sheet before adding them to your salad.
1 Granny Smith or Honey Crisp apple, chopped into small cubes
4 oz crumbled feta cheese or goat cheese
1/2 cup dried Michigan cherries
*3/4 cup healthier candied walnuts or pecans (see recipe below)
1 tbsp Michigan maple syrup or honey (for caramelizing nuts)
Olive oil or butter (for caramelizing nuts)
Salad Instructions:
1. Combine the mixed greens, butter lettuce, and arugula in a large salad bowl.
2. Top the greens with sliced red onion, chopped apple, crumbled feta or goat cheese, dried cherries, and the candied walnuts or pecans.
3. Drizzle with drench Balsamic Fig Vinaigrette and toss gently to combine.
Serve immediately for a fresh, sweet, and tangy salad!
*Healthier Candied Nuts: Melt enough butter or heat enough olive oil to coat a sauté pan over medium heat. Add Michigan maple syrup or honey and stir for about 30 seconds. Add the walnuts or pecans and cook on medium-low heat, stirring often, until the syrup thickens and the nuts are lightly toasted. Remove from heat and carefully spread the hot nuts on a parchment-lined sheet pan to cool completely before adding to the salad.
1. Clean, dry, and chop the kale and parsley thoroughly.
2. Cook the quinoa: bring 1/2 cup quinoa and 1/2 cup water to a boil, cover, and reduce to low heat for 10 minutes. Allow to cool completely. (Note: dry quinoa triples in volume when cooked, so you may have a little leftover.)
3. Combine the desired amount of drench Mediterranean Lemon Dressing with the chopped kale, parsley, cooked quinoa, tomatoes, onions, cucumbers, and jalapeño.
Optional: Add chickpeas or pomegranate seeds for extra flavor and texture.
Toss gently to mix all ingredients and serve immediately!
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