I have fallen back in love.
With eating salad!
I don’t know what happened but after I stopped trying to make eating salad a chore and devoted a bit more TLC to the process – I’ve started loving it. I’m literally just super excited to go home and eat dinner right now.
I put on some music.
Slipped into something comfortable.
Roasted some vegetables ahead of time.
Ok I didn’t do any of the above – but I did roast the vegetables.
And I was wearing my trademark too-ugly-to-be-seen-by-the-world-ever “home clothes.” You don’t want to know.
But I mean seriously – look, look, LOOK AT THIS
That happened yesterday afternoon. I roasted these beautiful babies and then I made some quinoa and the chicken and I just patted myself on the back.
Because that is the best Sunday my friends.
It seriously is.
Lemon and Red Wine Vinegar Kick-ASS Dressing – adapted from Martha Stewart
1 minced garlic pod
1/2 tsp Dijon mustard
1/2 tsp brown sugar
pinch of salt
a few twists of freshly ground black pepper
few dashes of Worcestershire sauce
1 1/4 Tbsps red-wine vinegar
1 Tbsp fresh lemon juice
5 Tbsps extra-virgin olive oil
Salad – you can decide the amounts you want, the chicken should work for about 2 servings
Baby Spinach
Broccoli / Pumpkin / Red Peppers / Carrots / Red Beets > any and all of these would be GREAT – also roast these the night before or earlier, just earlier, you need like 40 minutes
2 – 4 Tbsps Olive oil
salt and pepper, to taste
Grilled Chicken Thigh
1/4 to 1/2 cup cooked quinoa
First, preheat the oven to 175C/350C.
Cut whatever veggies you intend to roast into similar sized pieces.
Place on a tray and toss with olive oil, you decide the amount!
Season with salt and pepper.
Bake for 30-45 minutes, stirring occasionally to ensure even cooking/browning/whatever.
Measure all the dressing ingredients into an old jam/mustard/whatever jar, as long as it’s glass. Shake vigorously.
Toss salad ingredients with the dressing.
It’s so good guys and the salad dressing = BEST.
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