Thursday, June 16, 2016

Greens + Herbs Salad

Hey guys! The sun has really been bringing it the last couple days and I have been keeping cool in the pool the last couple days because of it. I made this salad today that was phenomenal. Super fresh and light and the best part, good for you. I got a sudden craving for some Brussels sprouts on my weekly run to Trader Joe's this morning, and I had eaten a salad at Crisp the other day that had fresh basil in it. So those two things were the main inspiration for this recipe. I don't typically use salad dressing you buy at the grocery store. I prefer to either make my own dressing or just use grape seed oil and balsamic vinegar, which is what this salad recipe calls for. I had some left over chicken, per usual. I bake chicken constantly to have for salads, snacking, or sandwiches. The chicken is optional for this recipe, so keep that in mind. Or, I suppose you could always add any other meats or fish. Smoked salmon would probably be delicious in this recipe as well. I am one of those cooks that doesn't exactly follow a recipe. I was blessed with the ability to know what flavors are what, and how much to put of something, etc. There are many of you out there like that so this recipe will be a breeze. If you do follow today's recipe, just remember the measurements given aren't completely accurate and it's for 1 serving size. So use your better judgement and add less of any of the ingredients, to start, that you may not like. This paired nice with a specific white wine, however I'm willing to bet your preference on any white will go well with it. Today I used a particular white that I have been wanting to try called Muy Caliente! Jalapeno Heat,  JalaPino Fresh and Fiery White. I'm assuming, because of the name, it's a Pinot. Other than that it was my first time trying it and I don't know much about it. It was not bad. Definitely wouldn't be able to drink it if I just wanted a glass of white wine. I think you would have to pair it with something and could probably have about 1 glass. Hope you enjoy this salad as much as I did. I just may make another one for dinner! 




Greens + Herbs Salad Recipe
2-3 Cilantro sprigs (chopped)
2-3 Basil leaves (chopped)
Cheddar/Gruyere Cheese blend (You can buy this blend at Trader Joe's or substitute with Parmesan cheese)
Small handful of Brussels Sprouts (cut ends and peel leaves off); I used rather large Brussels sprouts, so I only used about 4-5
3 Romaine lettuce stalks/leaves (however your supposed to refer to them)
Small handful of Wild Arugula 
1 tablespoon Grape Seed Oil
1 tablespoon Balsamic Vinegarette
1/2 Lemon (small)
Preheat oven to 350; cut ends off Brussels sprouts and peel leaves off. Place on baking sheet and drizzle with grape seed oil. Salt and pepper to your liking. Stick in oven for about 15-20 min or until end of the leaves start to brown or become soft (not all the leaves will brown). Let cool when done.
Mix arugula, romaine, basil, and cilantro in bowl.
Add grape seed oil, balsamic and lemon.
Add Brussels sprouts.
Grate cheddar/Gruyere cheese
Add chicken (cold and optional)
Serving Size: 1 
Double, triple, or quadruple recipe for more people! Ha! Enjoy!



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