Chopped Green Salad Recipe | Fitness, Health and Happiness

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A few things to share this week:

A Great Resource For Clean Food Faster, a Project, a Menu?and a Recipe

Angela Simpson, Health Coach and Healthy Living Blogger, has written an all-in-one resource for eating fast (clean!) food,?Living the Whole Foods Lifestyle.

In this 48-page e-book, you?ll find:

• A list of?versatile,?timesaving ingredients?to keep on-hand in your clean-living kitchen
• My?favourite kitchen gadgets?that?make meal prep a breeze
• A printable?meal planning template, recipe planner, and grocery shopping list
• 13 squeaky clean, super delicious recipes?that feature those superhero timesaving ingredients

Also included in the book is a 5 step plan for weekly meal preparation with printable resources provided.

For more information and to order go to Clean Food Faster.

On Friday I shared my i am enough PROJECT! This is a project that is about you!

We need to stop NOT feeling?good enough!

At first I was going to tell you what this project is about but then I decided this is about you and where you are right now with your ENOUGHNESS. This project is about what you make of it. This is your chance to shout I AM ENOUGH from the rooftops and share I AM ENOUGH with the world. Even more importantly this is your time to BELIEVE I AM ENOUGH!

I?m talking about an unconditional ENOUGHNESS! BELIEVE you are enough without contingencies.

I would love to have you join me. Click the image above to share your I AM ENOUGH!

On the Menu

This week?s menu is mostly repeats from last week. The recipes were that good! I?m still trying to decide what we will grill on July 4th.

Breakfast
Waffles and Fruit
Homemade Muesli
Breakfast Quinoa

Lunch/Dinner
Veggie Burger
Chopped Green Salad and Bunless Veggie Burger
Vegetarian Times Summer Veggie Kabobs
Vegan Lettuce Wraps
Veggie Fajitas

Snacks
Green Protein Smoothie
Air Popped Popcorn (looking for seasoning suggestions!)
Black Bean Dip and Baked Tortilla Chips (homemade or my favorite, Tostitos Baked Scoops)

Last but not least, the recipe for my latest foodie obsession, chopped salads, adapted from Carrie on Vegan. The first 6 ingredients make up the base for the salad. I use the optional add-ons depending on what type of salad I?m preparing and for a nutritional boost.

So far, my favorites have been a basic green salad with the Dijon dressing (dressing recipe included below) and a chinese chopped salad with sunflower seeds, edamame and the same ginger dressing I use for the Asian Broccoli Slaw recipe. A serving size is 2 cups as an entree or 1 cup as a side. The recipe may make slightly more than 2 cups. The leftovers keep well for one day. Maybe longer but I have yet to wait more than a day.

Final note: using the salad as the entree I add a veggie burger as a side to make a complete meal.

What recipes do you repeat? What optional ingredients would you add to a chopped salad? What do you add to popcorn to spice it up and add flavor? What are your plans for July 4th?

• Prep time: 15 min
• Cook time: 0 min
• Total time: 15 min
• Yield: 1
• Difficulty: easy
• Recipe type: salad, lunch, dinner, entree, side dish, vegan, vegetarian, gluten free

Ingredients:

• 3 kale leaves (my preference is Dino a.k.a. lacinato), torn or roughly chopped
• 3-5 romaine leaves, torn or roughly chopped
• 1/2 cup broccoli slaw (or broccoli)
• 2 radishes, cut in half
• 1 celery stalk, cut into thirds
• 1 carrot, cut into thirds
• 1 tablespoon nutritional yeast
• 1/2 cup seasoned rice vinegar
• 4 teaspoons Dijon mustard
• 1 clove garlic, chopped or pressed
• black pepper (to taste)
• 1 tbs sunflower seeds (optional)
• 1 tbs nuts (optional)
• 1/2 c black beans, rinsed and drained (optional)
• 1/2 c garbanzo beans, rinsed and drained (optional)
• 1/2 steamed edamame (optional)

Directions:

1. After washing, thoroughly dry the vegetables to avoid excess water in the salad.
2. Add the first 6 ingredients to a food processor and pulse 3-5 times depending on desired chopped-ness.
3. In a small bowl combine the nutritional yeast, vinegar, Dijon, garlic and pepper. Whisk.
4. In a bowl with a lid, combine the vegetables, optional ingredients (if desired) and dressing (to taste).
5. Cover and shake.
6. Enjoy.

Published on June 30, 2013by jillconyers

Tagged: blog hop, clean eating, food and drink, gluten free, I Am Enough Project, menu planning, nutrition, on the menu, plant-based diet, product review, recipes, vegan, vegetarian, What's For DInner

Source: http://jillconyers.com/2013/06/chopped-green-salad-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=chopped-green-salad-recipe

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