Monday Night Dinners: Salad Edition

I love vegetables, now. My mother used to make only frozen veggies and generally overcook them to mush status. As I have grown and now cook my own food, I spend most of my time trying to do super duper delicious stuff with my veggies. Since Summer has rolled around it seems all of our vegetable intake is from the grill or from a big bowl of delightful salad. It is such a wonderful way to hit multiple nutritional needs with very, very little work. Salad craft is all about the textures you’ve created.

This salad is inspired by the Flagstaff Farmer’s Market since I bought most of the ingredients there. I love the sprouts and pumpkin seeds for crunch and the red bell peppers and tomatoes for rich flavor profiles. The combination of greens lets us get used to kale fresh while having our familiar spinach leaves strewn about. Whip it up ahead of time for a killer at a neighborhood BBQ.

Ingredients:

3 cups baby spinach leaves

4 large leaves of kale

1 yellow tomato

1 persian cucumber

1/4 large red bell pepper

1/4 cup pumpkin seeds/pepitas

1/4 cup sunflower sprouts

salt and fresh pepper to taste

Mix all ingredients in large bowl and toss. I put my dressings on the side to avoid any over/under dressing for my guests. But I generally ALWAYS use Goddess dressing :D. Enjoy your veggies!

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