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salad

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Recipe: Smoked Salmon Salad w/ Lemon Dill Dressing

salmonsalad

Ok guys, I was off the blogging train for a hot second but I am back. Sorry for the radio silence. Things got a bit crazy at work (good crazy!) for a few months and this space lost all the energy I was giving it. I have, however, been trying a TON of different recipes, all gluten free and mostly vegan and now sadly (not really), I am going to have to remake all of them to document and share with you!

This recipe is (sort of) made up based on a salad I had at brunch a few weeks ago at Pittsburgh's Bistro 19 in Mt. Lebanon. My take on this salad is my obsession for lunch this week. It's so easy to pack each morning and since it does have salmon on it, I feel like it's pretty hearty and yet light. Sorry this one doesn't fall in the vegan / veg category.

All you need for this is:

Spinach, arugula, red onion and smoked salmon lox (I got mine from Trader Joes for $8). For the dressing, I mixed some olive oil, juice of one lemon, seedy brown mustard, salt,  and pepper together. I add a bit of dill to the salad and also to the dressing right before I mix the salad. If you're not opposed to sour cream, dob some of that into the salad (or mix that with the lemon and dill) for a richer taste. Done.

The restaurant where I had this originally also served with a hard boiled egg and croutons. Have at it if you're into that!

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Recipe: Whole Foods Cabbage Crunch

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I am obsessed with Whole Foods Cabbage Crunch. It makes an appearance in the prepared foods section every so often in the spring and summer and it's the most fresh flavorful take on vegan cole slaw I have ever witnessed.

Today I set out to recreate it for the sake of time, money and well, wanting to have it for lunch every day this week. I found some other recipes online that mimic it, so I combine those, did my own thing and wound up with an almost-exact replica... I'm rather proud.

All you need is one whole cabbage, chopped into manageable bit sized pieces, five green onions diced including the green stems, sliced almonds and sesame seeds either regular or black, if you can find them. The Whole Foods kind uses black toasted sesame seeds, but ironically, they don't sell those in their store. Neither does Trade Joe's, where an employee told me they stopped selling sesame seeds altogether because they could not find a non-GMO source (fascinating / disturbing).

Mix all of this together in a big bowl and set aside. To make the dressing, mix about half a cup of olive oil, a couple tablespoons of apple cider vinegar, a couple tablespoons of honey, a dash of red wine vinegar with some salt and pepper. Shake that up and keep separate from the salad until you're ready to serve so it doesn't get soggy. 

That's it. The end. Crunch on.

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