Monday, February 6, 2012

7 Days, 7 Salads - Day 4 - Spinach wtih Quinoa, Grilled Chicken, Artichoke Hearts and Lemon Tahini "Italian" dressing.

I must have been hungry when I came up with this salad idea...I almost always need protein on my salad so I am not hungry 1 hour later.  This salad has ample protein from the chicken, nuts and quinoa.  Even with all this protein I decided to make a protein rich dressing with tahini AND serve the whole thing with my gluten free, dairy free version of what I call Texas Toast.



for the salad:
grilled chicken
1 jar marinated artichoke hearts - drained but reserve marinade
quinoa (cook according to directions) -  about 1/4 per serving
toasted pinenuts

for the dressing:
Lemon-Tahini "Italian Dressing"
1/4 cup reserved marinade from artichokes
1/4 cup tahini sauce
zest and juice from 1/2 lemon
1/4 teaspoon fresh ground pepper
(optional) salt to taste

for the Texas Toast:
dairy free, gluten free bread - I used Udi's White Sandwich Bread
Earth Balance spread
garlic powder
Italian dried herb seasoning

Spread Earth Balance on one side of bread.  Sprinkle with italian seasoning, garlic powder and a dash of salt.  Place spread side down on hot griddle or frying pan and heat until toasted.

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