Thursday, June 21, 2012

Ginger Peach Vegan Salad Mix

Ginger Peach Vegan Salad Mix

Ingredients for salad:
Baby Spinach & Spring Mix 50/50 Blend
Vegetarian Chik'N
Vinaigrette ingredients:
Lemon juice
Maple syrup
Flaxseed oil with Omega-3

Measures for salad:
Peach 1
Broccoli 1 crown (1-1/2 cups florets)
Baby Spinach & Spring Mix  2 cups
Pecans 1/2 cup

Measures for vinaigrette:
Juice from one lemon (1/4 cup)
2 T grated fresh ginger
1 T maple syrup
1 T flaxseed oil
Cook two servings of Chik'N according to package directions, chop when cooled, and place on finished salad.   Sort and remove any large stems from pre-washed salad mix, and then place the Baby Spinach and Spring Mix in two serving bowls.  After removing the florets from the broccoli crown, rinse the florets in water and a splash of white vinegar to clean them, or simply rinse them. Peel the peach and slice the fruit from the pit.  Steam the broccoli florets in a microwavable container for about 30 seconds on high setting, just enough to soften them yet leave the color bright green and the texture firm.  
Mix together the lemon juice, grated ginger, maple syrup, and flaxseed oil in a cup.   
Place the microwaved broccoli and the peach slices in a small bowl.  Pour about 1 T of the vinaigrette over this, allowing time for the flavors to absorb, reserving the remaining vinaigrette for the individual salad bowls.
Now add the broccoli and peach mixture to the top of the salad greens and pecans.  
Serve the remaining vinaigrette on the side.


Use a different salad green, if that is what you have.   I have used mixed salad greens, spring greens, baby spinach, arugula.

Feel free to vary the ingredient quantities according to your tastes. 
This makes enough salad and vinaigrette for two servings with about 420 calories, 8.5 g protein, and 10 g fiber per serving.
Health Benefits of Broccoli Require the Whole Food, Not Supplements

The health benefits of ginger:

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