PP or PS Crazy Summer/Fall Salad

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Chef: Timaree Hagenburger; The Nutrition Professor

Makes: 10 servings

Prep time: 10 min-30 min, depending on number of ingredients and toppings

INGREDIENTS

  • 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




DIRECTIONS




  1. Rinse the kale under running water and then add to a large bowl of ice water, to allow any debris to fall away.

  2. Then, toss it into a salad spinner (in batches) to remove excess water.

  3. 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.

  4. 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.

  5. 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.

  6. Then, I finely chop the celery, kale stems, and scallions, adding them to the large bowl.

  7. Next, I shred the kale (and then cut across the shredded pieces to end up with medium-sized confetti pieces), and

  8. 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.

  9. 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

TIPS

  1. 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).

  2. I add my hearty toppings the night before and pack my dressing separately.

  3. 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!

  4. 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.

  5. Timaree's Hearty Topping Ideas-

  6. 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)

  7. Legumes*: ANY cooked (and/or sprouted) legume: black beans, kidney beans, garbanzo beans, black-eyed peas, pigeon peas, lentils;

  8. Whole grains: Any cooked (or sprouted) whole grain: quinoa, brown rice, wild rice, black/purple rice, whole wheat couscous, bulgur, teff, amaranth, wheat berries

  9. Fruit: Diced fresh fruit – apple, orange, Fuyu persimmon (use your imagination!), blueberries; Dried fruit: raisins, cranberries, goji berries

  10. Nuts/Seeds: Sesame seeds, pepita/pumpkin seeds, sunflower seeds, ground flaxseed, walnuts, almonds, pistachios

  11. 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!

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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.

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