Protein Packed Salad

  A high protein packed meal that will be sure to keep you going for hours.

Ingredients

• 1 cup of well chopped ( massaged) raw curly kale

• ½ cup lightly steamed brussel sprouts ( sliced thin) or raw ( optional)

• ½- 1 cup of organic canned chickpeas

• 1 cup cooked quinoa ( Tricolor or regular )

• ½ cup of your favorite salad greens ( arugula, spring mix, romaine)

• ¼ cup of dried cranberries

• 2 Tbsp dressing of choice ( olive oil, lemon and salt id delicious)

Instructions

1. Mix in a medium-size bowl the kale, quinoa, greens, chickpeas and brussel sprouts. Toss with dressing.

2. Sprinkle the dried cranberries on top.

Enjoy!

Lisa's Favorite Dressings

Dressings are a nice touch to add on to a salad, a main or even used as a dip. Remember to not over dress, as it is always best to taste the real flavor of the food. I always double up on the recipe so I have plenty for a few days! Here are a few of my favorites

Delicious Dijon vinaigrette Dressing

• 1 Tbsp. Of Dijon mustard

• 1/2 cup olive oil

• 1 tablespoon. maple syrup

• 3 tablespoons of your choice of vinegar ( red wine, balsamic, white wine)

• 1-2 cloves of grated garlic

• 1/4 teaspoon of salt

• pepper to taste

  Blend or whisk in small bowl. I find whisking olive oil slowly as the last ingredient works the best.

Apple Cider Dressing

• 1/3 cup of olive oil

• 1 garlic clove grated

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 2 teaspoons of maple syrup

• 1/2 teaspoon of salt

• Whisk all together in a bowl until creamy.

• Store in a glass jar

Creamy Cilantro Dressing

• 2 cups of fresh cilantro ( you can add basil )

• 1/2 avocado

• 1 garlic clove grated

• 1/4 cup lime juice

• 1/2 teaspoon ground corriander

• 2 teaspoons of maple syrup or honey

• 1/2 teaspoon salt

• 1/2 cup of olive oil

• Place all ingredients ( except olive oil) in a food processor. Pulse until combined. While blade is running add olive oil slowly and blend until smooth.

• Store in glass jar.

Sesame Vinaigrette dressing

• 2 finely minced garlic cloves

• 2 Tablespoons white miso paste

• 2 tablespoons tamari

• 2 tablespoons rice vinegar

• 2 tablespoons of dijon mustard

• 2 tablespoons coconut aminos

• 2 teaspoons toasted sesame oil

• 1/3 cup olive oil

• 1/12 inch of fresh ginger

• 4 teaspoons of water

• 3 teaspoons of toasted sesame

• Combine all ingredients ( except sesame oil and olive oil) in a blender on low , slowly drizzle in oils and blend until smooth

• Store in a glass jar and refrigerate