Spinach Pomegranate Salad

I've been sick this weekend and spent most of the day yesterday alternating between watching the first season of Downton Abbey in bed and painting seascapes (I've started something I am very excited about, stayed tuned!)  My wonderful husband took our kids on a bird watching adventure so I could lay low.  I was drinking large amounts of tea, besides soothing my throat, Downton Abbey put me in tea kind of mood and I didn't eat much.  This delicious salad was from a few days ago, I was thinking I might save it for another 7 Days, 7 Salads series but it was so good I want to share it now.

Spinach Pomegranate Salad

1-2 cups spinach

1/4 cup microgreens (sprouts)

2 Tablespoons pomegranate seeds

1 tablespoon sunflower seeds (I prefer roasted & salted)

1 teaspoon chia seeds (optional but so good for you!)

1 Tablespoon balsamic vinaigrette (I used Trader Joe's Fat Free version)

Served with Mary's Gone Crackers Caraway flavor.

7 Days, 7 Salads - Day 6 - Spinach with Apples and Cranberries

I had this salad for lunch and ate al fresco in my backyard. It is adapted from a recipe called "Thanksgiving Salad" which has been in B's family for years and is traditionally served on (what else?) Thanksgiving.

for the salad:

spinach

1/2 crisp apple such as Fuji, cored and cut into small pieces

2 celery stalks, chopped

1 Tablespoon dried cranberries

1 Tablepoon slivered or chopped almonds

for the dressing (enough for 1 serving):

2-3 teaspoons apple cider vinegar

2-3 teaspoons olive oil

1 teaspoon dijon style mustard

salt & pepper to taste

Whisk dressing ingredients in bowl.  Add all other ingredients and toss until everything is coated with dressing.

This is also fantastic with fresh cranberries when they are in season but needs a bit if planning.  The night before, cut cranberries in half.  Add a generous amount of sugar, enough to coat cranberries.  Let sit overnight.  Use in place of dried cranberries.

7 Days - 7 Salads - Day 5 - Sesame Ginger Shrimp Salad

I enjoyed this salad for lunch...very light and low in calories but satisfying.

for the salad (serves 1):

1 cup baby romaine lettuce

1/4 cup edamame

1/2 cup cooked brown rice

6 large cooked shrimp, well chilled

a handful of sugar snap peas

I used 1 Tablespoon of Bragg Gluten Free Sesame & Ginger Dressing.

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:
spinach
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
salt
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.