Chef: Timaree Hagenburger; The Nutrition Professor
Makes: 10 servings
Prep time: 10 min-30 min, depending on number of ingredients and toppings
1 bunch kale, Lacinato
1 bunch kale, purple/red, (keep stems to chopped finely)
1 bunch scallions
5-9 celery, ribs with leaves
1 large bunch parsley, fresh kale stems, reserved
1 bag rainbow salad
16 oz container greens, mixed, salad
Rinse the kale under running water and then add to a large bowl of ice water, to allow any debris to fall away.
Then, toss it into a salad spinner (in batches) to remove excess water.
The parsley and scallions get the ice water treatment, too, though I am even more thorough when I remove any sand/dirt clinging inside the green stems of the scallions.
As theses veggies leave the salad spinner, I roll them in paper towel and refrigerate until I am ready to chop and assemble the Crazy Salad Base.
I like each bite of my salad to be a great mix of textures and flavors, so I chop all of the delightful vegetables very small. However, before I grab a knife and cutting board, I get out one of my very large catering bowls, so that I have plenty of room to combine all of the ingredients.
Then, I finely chop the celery, kale stems, and scallions, adding them to the large bowl.
Next, I shred the kale (and then cut across the shredded pieces to end up with medium-sized confetti pieces), and
add that to the bowl, along with a bag of “Rainbow Salad” – (a sibling of Broccoli Slaw) which contains a mix of julienned purple cabbage, carrots, cauliflower and broccoli.
That mixture then gets tossed well, and then a one pound container of organic mixed greens, goes in as the last ingredient for the base
This salad base has become my staple lunch, as I prepare it on Sunday and divide it up into containers, two for each day (one for me and one for my husband).
I add my hearty toppings the night before and pack my dressing separately.
I typically rotate through my favorite whole food, plant-based dressing recipes, to change up the flavors from week to week. I have NEVER grown tired on this salad. I actually look forward to it EVERY DAY!
The advanced preparation saves me so much time and money throughout the week, as all I need to do in reach in to the fridge, pop the lid open to add dressing, secure the lid, shake it up and grab a fork.
Timaree's Hearty Topping Ideas-
Root veggies and more: steamed diced sweet potato, roasted and diced beets, frozen green peas, steamed and cooled green beans, corn (frozen or cut from cob)
Legumes*: ANY cooked (and/or sprouted) legume: black beans, kidney beans, garbanzo beans, black-eyed peas, pigeon peas, lentils;
Whole grains: Any cooked (or sprouted) whole grain: quinoa, brown rice, wild rice, black/purple rice, whole wheat couscous, bulgur, teff, amaranth, wheat berries
Fruit: Diced fresh fruit – apple, orange, Fuyu persimmon (use your imagination!), blueberries; Dried fruit: raisins, cranberries, goji berries
Nuts/Seeds: Sesame seeds, pepita/pumpkin seeds, sunflower seeds, ground flaxseed, walnuts, almonds, pistachios
A few more vegetable options* to add to your salad the morning you plan to eat it: my pickled red onions, zucchini, cucumber, chopped fresh tomato, basil, cilantro, avocado and/or diced mango…
My "salads" are truly a “party” of flavors and textures, keep me energized and savoring even the very last, delectable bite!
Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.