Four easy salads

Smokey chick peas and spicy greens

Saute cooked chick peas in a skillet with cumin, garlic, and tumeric. Serve over spicy greens (some mixture that contains mustard greens, arugula, tatsoi, something with a kick!) and thinly sliced red onion.  Use whatever dressing you like, I used some leftover sour cream!

Potato beet salad with creamy chive dressing

Boil new potatoes and beets until fork soft. Thoroughly drain them and let cool. For the dressing, mix yogurt with a splash of lemon juice, dried or fresh chive, salt and pepper. Mix and eat.

Marinated brussel sprout and quinoa salad

Quarter 10-12 brussel sprouts. Grate half a large carrot. Mix with half a cup of cooked quinoa. For the dressing mix 1 part rice wine vinegar with 2 parts oil, add honey, chilli flakes, dried mint, salt and pepper. Mix all together and let it sit over night. Unfortunately, I have not picture of this of this one

Artichokes with Babette’s sauce

To steam an artichoke cook in two inches of water for about ten minutes until the leaves are tender. For Babette’s delicious sauce mixture balsamic vinegar with olive oil, salt, pepper, and a thinly sliced shallot. If you can’t find shallots, which is a common problem for me, substitute red onion. To eat the artichoke, pull off the leaves, dip in the sauce inner side down, and scrape the leaf along your bottom teeth. The tender artichoke flesh is delicious.


One Response to “Four easy salads”

  1. YUMMYNESS!!!! I want to try them all! I will let you know how it goes:)

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