Now that the holidays are coming to a close, and New Years is staring to wave at us with all its new beginnings and good resolutions. Why not indulge in something reminiscent of comfort food, but without the guilty pleasure price tag? This salad is just right for that. Sustaining enough to not leave you looking through the cookie jars in the break room, but nourishing and light at the same time. It’s a salad for those that don’t like salad. Like my one friend that doesn’t see why anyone would want to eat ‘crunchy water’. This would even work for her, a no greens salad!
And of course, where would we be with our healthy living resolutions if it were not going to be convenient? So this one packs neatly into a jar, dressing and all. When ready, just shake, remove the lid and heat up ( I like mine warm), or enjoy cold!
per serving you will need:
- 1 small sweet potato
- 3 tbsp chick peas (cooked or canned)
- 5 small mushrooms, quartered
- 1/2 small zucchini, diced into cubes
- 3-4 tsp roasted garlic dressing
- 2 cup mason jar
- Prick sweet potato with a fork, wrap with 2 paper towels, drizzle some water on the paper towel for moisture and microwave until soft and cooked through. (Alternately use some leftover roasted sweet potato, peeled) Once cool enough to handle, peel and cube and set aside to cool completely.
- Heat a teaspoon olive oil in a small skillet, add mushrooms to pan and quick sauté for 1 minute. Set aside to cool. Add zucchini to pan, and sauté for another minute, set aside to cool completely.
- Layer ingredients into a 2 cup mason jar in the following order:
- creamy roasted garlic dressing
- sweet potato
- chick peas
You can assemble this salad completely and store in your fridge for up to 4 days!
Copyright © 2012 Simple Healthy Homemade. All rights reserved
Last Tuesday it snowed and today it’s 65F! Crazy weather for a 4th of December. If I were back home, I’d be making ‘Grättimännli’ tomorrow, so they are ready for December 6th, and it was a firm plan, but how could I follow through when it is SUMMER outside? So instead I am going to mix things up and post a take along salad recipe. Most folks don’t eat badly because they want to, but because they fail to plan. With this series of recipes I am hoping to help you battle the lunchtime rush and have some healthy options on hand. I was going to start with a winter salad, something that can be warmed up, since I am not a huge salad eater in the winter, but seeing that it is summer today…
You need a two or four cup glass mason jar per serving. The jars seal well, are BPA free, re-usable forever and stack the salad items so the dressing stays away from the more delicate items until you’re ready to eat. For this one I suggest extra greens, beyond what fits the 2 cup jar. So either pack them in a little bag or go for the bigger jar (added weight). Take a fork along, shake it up and eat right out of the jar (bigger jar only), or bring a bowl and you have a fantastic lunch everyone will be eyeing.
Dressing (makes enough for 3 servings)
- 1 tbsp garlic (about 1 clove), minced
- 1 tbsp ginger, finely grated
- 1 tsp dark sweet soy sauce
- 1 tsp sesame oil (this is the oriental kind, it’s dark)
- 1 tsp sambal oelek
- 3 tbsp fresh lime juice (about 1 lime)
- 2-3 tbsp Thai fish sauce ( I prefer tiparos brand)
- This will make enough for 2-3 servings
Per Jar you will need:
- 1/2 cup thinly sliced grilled steak
- 1/2 medium tomato, cut into wedges
- 2 tbsp julienned carrot
- 2 packed cups of greens (spring mix, romaine or anything hardy works well)
- some sliced chillies and crushed peanuts as topping (optional)
Make Dressing: Mix all ingredients in a small bowl and stir until well combined. Store any leftover dressing in the fridge and use within a week.
Then make the jars:
- Into each jar layer the ingredients in the following order: the steak, then pour 4-5 tsp of dressing over top, follow with tomato wedges, carrot, and greens.
- Top with some chilies if you like to spice up your life and crushed peanuts if desired. Close the lid and store in the fridge until ready to go!
Note: The dressing makes enough for 2-3 servings, so why not make dinner, and a jar for tomorrow? Or have a side salad with dinner and make 2 jars for y’all to take to work.
© 2012 SimpleHealthyHomemade