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 Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!
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.