Chicken with Wine and Mustard Sauce

Posted in chicken, main meal, Weeknight Meal by

Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes 

Servings: 4 -6 (Adapted from chef Julia Frey’s classic recipe)

Instructions

  • 1 tbsp olive oil
  • 2 lbs chicken thighs ((bone in or boneless skinless)
  • salt and pepper
  • 2 shallots sliced
  • 2 garlic cloves, minced
  • 3-4 thyme sprigs
  • 3 tbsp dijon mustard
  • 1/2 cup/125ml white wine
  • 1 cup/250ml chicken stock
  • 1/2 cup/125ml 1/2 and 1/2 (Optional)

Instructions

  • Preheat the oven to 350F/180C
  • In a large oven proof frying pan or casserole dish (ie enameled cast iron) heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove temporarily to a plate/dish and set aside.
  • To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any color on them.
  • Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then add chicken back to the frying pan, spoon the sauce all over chicken pieces.
  • Put in the oven uncovered and cook for approximately 45 minutes for bone in thighs or until almost done. (Reduce the time to approximately 25-30 minutes if using boneless skinless chicken).
  • Take out of the oven add 1/2 and 1/2 to the sauce. This is an optional step if you prefer a richer, creamier sauce. I prefer to forgo the cream and the extra calories but I like to splurge if we are having guests. Once again baste the chicken in the sauce, put back in the oven and cook for 5-10 minutes longer.
  • Serve with rice, potatoes or roasted vegetables.

Notes

The sauce is not thick as classic French sauces never are. However, if you like your sauces thicker, add 1 tbsp of flour in step 3 right before you add wine, mustard and chicken stock.

If you don’t have an oven proof pan, you can use a 2 dishes, a frying pan and a roasting pan.

Nutrition

Calories: 586kcal | Carbohydrates: 7g | Protein: 40g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 258mg | Sodium: 405mg | Potassium: 640mg | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 2.6mg | Calcium: 59mg | Iron: 2.2mg

Watermelon Gaspacho

Posted in appetizer, bbq, brunch, cut calories, entertaining, gluten free, keto, low-carb, soup, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

I love this tangy and refreshing soup in the summer! You can serve it as a light lunch or serve it as an appetizer at your next summer BBQ. This is my version of the recipe I recently found in The NY Times from Chef Brian Streeter at Cakebread Cellers. Here it is!

Serves 8 (or 12 if appetizer portions)

INGREDIENTS

1 lb tomatoes, peeled, seeded and coarsely chopped*

3 cups watermelon, cut in 1 inch cubes

1/2 cucumber, peeled, seeded and coarsely chopped

1/2 large red pepper, coarsely chopped

1/2 bulb fennel, coarsely chopped

1/4 – 1/2 small red onion, coarsely chopped

2 T. Extra virgin Olive Oil

3 T sherry vinegar, or to taste

1/2 teaspoon sea salt

3 T finely diced watermelon (optional for garnish)

PROCESS

  1. To make tomatoes easy to peel, fill a medium pot with water and bring to a boil. Fill a separate bowl with cold water and a few ice cubes to create an ice bath while water boils. Make a small X with a sharp knife in the bottom of the tomatoes just enough to penetrate the skin. Gently place the tomatoes in the boiling water and boil for 1 minute. Remove the tomatoes from the pot and place in the ice bath. You can now easily peel the tomatoes. Next, seed and coarsely chopped them and place in a large bowl. Place all the other fruits and vegetables in the large bowl together.
  2. In a blender, in batches, puree all the ingredients except the last two ingredients (salt and watermelon garnish). add a little bit of ice water (about 1 cup) to achieve a soup-like consistency. Season with salt, taste and add a little more vinegar if necessary. Chill Thoroughly.
  3. Divide the soup among eight cold bowls or 12 small appetizer cups. Garnish each serving with a spoonful f diced watermelon. Drizzle with a little extra olive oil if desired and serve.

Best Ever Dumpling Sauce with Dumplings

Posted in 30 minute meals, appetizer, asian, entertaining, Uncategorized by

This tangy sauce provides the perfect balance of heat, acidity, savoriness and sweetness to dumplings. It can also be used over noodles, wontons or mixed with fried tofu. My dear friend Bini taught me how to make home made dumplings for Lunar New Year several years ago. It’s a lot of work but oh, so fun to do with a big group of friends. I cheat and buy frozen dumplings in the freezer section of my grocery store to save time. They are not as delicious as Bini’s but ALOT easier. Freezer-section dumplings come in chicken, pork or vegetable varieties and are the key to an easy weeknight meal (or a great party appetizer).

Pair the dumplings with this tasty sauce and you’ll be hooked!

Prep Time: 10 minutes Cook Time:15 minutes Total Time: 25 minutes

Serving 2

Ingredients

  • 2 tbsp soy sauce (I like the low sodium variety)
  • 2 tbsp water or broth from dumplings (if boiling dumplings)
  • 1 tbsp Chile garlic sauce (I use “Tuong Ot Toi Vietnam” or you can use Go Chu Jang which is a Korean chili pepper sauce)
  • 1/2 tbsp chili oil
  • 1 tbsp sugar 
  • 2 tbsp chinese black vinegar (or Worcester sauce)
  • 2 tsp sesame oil
  • 1/2 tsp toasted sesame seeds 
  • 1 tsp minced garlic
  • chopped fresh scallions (cut on a diagonal)
  • chopped fresh cilantro (optional)
  • 12 pieces store-bought or handmade dumplings

Instructions

  1. Wash and chop the fresh ingredients (cilantro, scallions, garlic)

2. Mix all except the last ingredient (dumplings) together in a small bowl.

3. Prepare handmade or store-bought frozen dumplings based on your preference (steamed or pan-fried). The package often tells you how to prepare them. Check out the process at the end of this post on steaming and pan frying dumplings.

4. Pour the sauce over the plated dumplings and garnish with more scallions and cilantro. You can also dip the dumplings into the sauce if you prefer. Adjust the chili oil or chili garlic sauce to your heat preference. Enjoy!

Preparing Chinese Dumplings

Boiling (option 1)

  1. Fill a pot two-thirds with water and bring to a boil.
  2. Add the dumplings, so they can fit in a single layer.
  3. Cook them until they float (about three minutes)
  4. Fish them out of the pot and drain them.

Pan Frying (option 2)

Using a small amount of oil, you can pan fry frozen dumplings. Cooking frozen dumplings is a process that takes between 20 and 25 minutes and is best done with a non-stick pan with a thick heavy bottom to distribute the heat better.

  1. Add two tablespoons of vegetable oil to a pan and heat on medium-high heat.
  2. Add the frozen dumplings and cook for 2-4 minutes on each side. Don’t move them too much. You just want them browned.
  3. Add boiling water to cover half the height of the dumplings and bring to a boil.
  4. Cover the pan and let the dumplings steam until their bases are golden and the water has almost evaporated.

Spicy Southwestern Salad

Posted in 30 minute meals, low-carb, mexican, salad, SP friendly, Standard Process Friendly, vegetarian, weight loss ideas by

img_8109

spicy southwestern salad with avocado dressing

  • creds: pinch of yum
  • prep time: 15 mins
  • cook time: 20 mins
  • total time: 35 minutes
  • yield: 4 large salads

DESCRIPTION

This easy to prepare Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing! You can also make the dressing and the sweet potatoes the night before.

INGREDIENTS

FOR THE SALAD

  • 2 sweet potatoes
  • 1 tablespoon oil
  • 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
  • salt and pepper to taste
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can sweet corn* , rinsed and drained (or use shredded carrots if you are eliminating corn from your diet)
  • a handful of cherry tomatoes
  • 1/2 avocado (optional)
  • 1/2 a head of romaine lettuce, chopped

FOR THE CILANTRO DRESSING:

  • half an avocado
  • 1/4 cup Greek yogurt (optional)
  • 1/2 cup water
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1/4-1/2 teaspoon salt
  • a squeeze of lime juice

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. The sweet potatoes should be just barely roasty-brown on the outside.  cook another minute or two if needed.  Season with salt and pepper.
  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with the other half of the avocado!

* a yummy alternative to canned corn is either fresh cut right off the cobb or roasted corn (It’s found in the freezer section at Trader Joe’s. Just rinse and thaw it in a colander before adding to salad).

img_8108

Spicy Chicken Thai Noodle Salad

Posted in asian, chicken, Dani's Favorite, Moni's Favorite, salad, side dish by
This is always a crowd pleaser This is always a crowd pleaser

Spicy Thai Noodle Salad

INGREDIENTS

3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 cup soy sauce
2 T sugar
2 T hot chili oil
2 T  balsamic vinegar
1 lb. package spaghetti
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish

 INSTRUCTIONS

Shred the chicken and set aside.  In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.  Cook spaghetti, drain, rinse with cold water and drain again.  With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.  Add the chicken and toss again.  Add seeds and continue folding dressing through the pasta and chicken.  Transfer to a shallow platter, top with green onions and serve at room temperature.  Great for a backyard barbecue.  This dish keeps well for up to two days, but add the green onions only shortly before serving.

Enjoy!

Adapted from my dear friend, Heather Boyd

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Cucumber Martini

Posted in brunch, cocktails, entertaining, Uncategorized by

Cucumber Martini*

Delicious and so refreshing!

It’s light, refreshing and so delish! If you’re hosting this weekend for Easter serve your guests this tasty drink!

Ingredients

• Cucumber (Chunks Seeded and Skinned)

• Basil Leaves

• 2 ounces Vodka

• 1/2 ounce Lime Juice

• 1/2 cup Simple Syrup

Instructions

1. Place chunks of cucumber (skinned and seeded), torn basil leaves and 1/2 oz of simple syrup in a cocktail shaker and muddle to release juice from cucumbers.

2. Add 2 oz. Vodka, 1/2 oz. lime juice and handful of ice to cocktail shaker, cover with lid and shake.

3. Pour into martini glass, garnish with basil and cucumber slice and serve.

* recipe courtesy of Toasting with Tara

Easy Teriyaki Chicken Thighs

Posted in Uncategorized by
Easy weeknight meal – pair it with steamed rice and and your favorite veggies!

Teriyaki Chicken Thighs

INGREDIENTS

3/4 lb Chicken thighs (boneless and skinless preferred)

1 tsp Garlic (optional)

1 tsp ginger (optional)

1/3 cup Mirin (sweet cooking rice seasoning)

1/3 cup Soy sauce, low sodium

1 tbsp Sesame seeds, toasted white

1/3 cup Sugar

1 tbsp olive oil

2 green onions thin sliced white and green (plus a little bit extra for garnish – optional)

INSTRUCTIONS

• Prep chicken: Flatten the chicken so it’s about ¾ inch thick for even cooking. Place in a zipper bag or large bowl to marinate.

• Marinade: Combine the ingredients for the marinade and mix together until the sugar dissolves. Reserve half for later use and marinate the chicken with the remaining half for at least 15 minutes to overnight in the fridge.

Cook Chicken (Grill, Pan fry, or Bake)

• Grill or Pan fry method: Heat your grill or pan over medium high heat and add the oil. Remove chicken from the marinade, wiping off the excess. Cook skin-side down if using skin-on chicken and flip when golden brown.

During the last 3 minutes, add your desired amount of the reserved teriyaki marinade. It will reduce and thicken into a glaze as the chicken cooks. Internal temperature should register 165°F and juices should run clear.

• Bake method: Preheat oven to 400°F and line a baking pan. Bake chicken until fully cooked (about 20 minutes or so), brushing on the reserved sauce a few times during the last 5 to 7 minutes. The reserved sauce will thicken into a glaze. Reduce the heat if it starts to burn.

Serve

• Cut the chicken into bite sized pieces and serve over steamed rice. Sprinkle with sesame seeds and spoon any remaining glaze over the chicken. Enjoy!

✎ RECIPE NOTES

1. You can use both skinless or skin-on chicken thighs or chicken breast. 

2. Mirin – you can substitute with sake or any white wine. Non-alcoholic substitute: use stock or water with a few drops of vinegar or lemon juice.

3. Sugar – substitute with honey, agave, or brown sugar

4. When baking, keep an eye on the chicken as the sugar in the marinade can easily burn if your oven is too hot.

Variations:

Teriyaki marinade – Though not traditional, feel free to add garlic, ginger, or green onions.

Stir fry chicken teriyaki – Cut the chicken into bite size pieces, no need to marinate. Stir fry with half of the marinade until chicken is fully cooked and sauce is thickened. Add any vegetables you’d like during the last 5 minutes.

Spicy chicken teriyaki – Add red pepper flakes, sriracha, or chopped jalapeno or serrano peppers.

NUTRITION

Calories: 412kcal | Carbohydrates: 53g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1869mg | Potassium: 494mg | Fiber: 1g | Sugar: 43g | Vitamin A: 41IU | Calcium: 23mg | Iron: 2mg

Baja Quinoa Salad for Two

Posted in 30 minute meals, bbq, brunch, dairy-free, entertaining, gluten free, keto, low-carb, meatless protien, mexican, salad, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

Baja Quinoa Salad

yield: 2 PEOPLE prep time: 30-40 MINUTES

Great for a healthy and refreshing lunch!  I sometimes, double or triple it for an outdoor barbecue with friends and family.  This is a festive south of the border twist on a traditional quinoa salad.  It’s also great served with grilled sliced chicken tossed in. 

INGREDIENTS

CUMIN-LIME VINAIGRETTE

  • 1/4 cup freshly squeezed lime juice
  • 1  tablespoon Dijon mustard
  • 1  tablespoon ground cumin
  • 1-2 garlic cloves (minced or pressed)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes (optional)
  • 1/2 cup extra virgin olive oil

SALAD

  • 1 cup cooked quinoa
  • 1 cup shredded cooked chicken breast (optional)
  • 1/2 red pepper, 1/4 inch diced
  • 2 green onions, sliced (white and about 1/2 of the green part)
  • 1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
  • 1 avocado, thinly sliced (optional)
  • lime wedges for spritzing
  • salt and pepper to taste

INSTRUCTIONS 

CUMIN LIME VINAIGRETTE

  • In a blender or food processor, combine all the dressing ingredients.
  • Blend until combined and smooth.

This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.

SALAD

  • Cook the quinoa and allow to cool*
  • Add the chopped ingredients (and shredded chicken if including)
  • Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
  • Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
  • Serve the salad on small plates or in bowls.
  • Top with the sliced avocados and fresh cilantro sprig.
  • Garnish with a lime wedge. 

Enjoy!

*   One cup of dry quinoa yields about three cups of cooked quinoa.  I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.

SP’s Taco Seasoning Mix

Posted in AP's Favorites, mexican, SP friendly, Standard Process Friendly, Weeknight Meal by

This recipe can be used to season 1 1b of ground protein of your choice. I make 3-4 batches at a time and put it into it’s own container to speed up the dinner preparation process. It’s so much healthier than grabbing a pre-packaged taco seasoning from the grocery store as they often include large amounts of salt and other ingredients like sugar and cornstarch. I use 3-4 T of the mixed seasoning for 1 lb. of ground beef or chicken.

Ingredients

2 T chili powder (some stores offer chili powder blends but I recommend the pure form for this recipe)

2 tsp cumin

2 tsp dried oregano

1/2 tsp sea salt

1/2 tsp onion powder

1/2 teaspoon garlic powder

1/2 tsp cayenne pepper (optional)

Instructions

Combine all the ingredients in a ziplock plastic bag and shake until thoroughly mixed. To make taco meat, cook the ground meat (chicken, turkey or beef) until almost fully cooked. Add seasoning mix and cook for a minute or two more or until desired consistency.

Talapia with Lemon Pepper Butter

Posted in 30 minute meals, fish, SP friendly, Standard Process Friendly, trader joes, Weeknight Meal by

Ingredients

For fish…

2-3 fillets of Talapia

1/4 cup flour (I like cassava flour- gluten free and grain free)

A few shakes of lemon pepper and salt

For the sauce…

1/2 stick butter, softened

Zest of one lemon

1 T fresh Italian parsley, chopped

3/4 tsp lemon pepper

1/4 tsp sea salt (or to taste)

Process:

Prepare the sauce:

Melt the butter in a small saucepan. Add lemon zest, parsley, lemon pepper and sea salt and set aside.

Prepare the fish:

Place the flour in a dish with flat bottom such as a pie tin. Season the flour with salt and pepper.Dredge fish in flour mixture to coat both sides.

Heat a large skillet. Add 2 T olive oil to the pan and sauté fish 3-4 minutes per side or until fish is golden brown and crispy on outside and opaque inside.

Drizzle with pan sauce and serve immediately.

Herbed Quinoa Chicken Salad

Posted in chicken, cut calories, dairy-free, gluten free, salad, side dish, SP friendly, Standard Process Friendly, weight loss ideas by

Pomegranate Mint Quinoa Chicken Salad

Hearty and healthy chicken salad bursting with fresh herbs

Prep: 15 minutes

 Cook: 15 minutes

 Total: 30 minutes

Servings: 4

This pomegranate mint quinoa chicken salad with lime dressing is satisfying and delicious! Eat alone, on toasted bread as a sandwich, or on top of fresh spinach.

Ingredients

Salad

• 3 cups quinoa, rinsed, cooked and cooled

• 2 cups chicken, cooked and shredded

• 1 cup pomegranate seeds (or dried cranberries)

• 1 bunch fresh cilantro or parsley leaves, packed and chopped (approximately 1/4 cup) (parsley

• 1 bunch fresh mint finely chopped (approximately 1/4 cup)

Dressing

• 2 tablespoons olive oil

• 2 teaspoons lime zest

• 2 tablespoons fresh lime juice (approximately 1 lime)

• salt and pepper to taste

Instructions

• Cook quinoa ahead of time and allow it to cool. 

• In a large bowl, combine quinoa, chicken, and pomegranate seeds.

• In a small bowl wish together the dressing ingredients.

• Add dressing to the quinoa mixture.

• Season and refrigerate for at least 30 minutes or until just chilled.

• Just before serving, add finely chopped mint and cilantro (or parsley) mixing gently to combine.

Notes

1. 1 cup of dry quinoa yield about 3 cups of cooked quinoa.

Nutrition

Calories per 257g* Serving: 370kcal | Carbohydrates: 36g | Protein: 28g | Fat: 12g | Saturated Fat: 2g |Trans Fat: 0g | Cholesterol: 60mg | Sodium: 65mg | Fiber: 6g | Sugar: 5g

Quinoa with Feta and Edamame

Posted in salad, side dish, vegetarian by

I love this quick and easy salad, especially in the summer. It is a colorful, refreshing and healthy addition to a picnic or barBQ. It makes a great side dish or even a light meal on Meatless Mondays.

YIELD: Serves 5

Ingredients:

1 cup uncooked Quinoa
2 cups Chicken Broth (or vegetable or beef if you prefer)
½ cup chopped Red Bell Pepper
½ cup chopped Red Onion
½ cup Corn (fresh, frozen or canned – be sure to drain it first)
½ cup shelled Edamame
½ cup chopped Cilantro
¾ cup crumbled Feta Cheese
1/3 cup Italian Dressing (preferably homemade but bottled will do)
¼ teaspoon Salt (or salt to taste)

Directions:

Rinse the quinoa in a wire mesh strainer. Add the broth to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil. 

Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.

In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.

Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature. Enjoy!

Ina’s Creamy Chicken Thighs with Lemon Leaks and Thyme

Posted in AP's Favorites, chicken, comfort food, entertaining, main meal, Weeknight Meal by
The leeks are the secret ingredient!
  • PREP 15 minutes
  • COOK 1 hour and 10 minutes
  • TOTAL 1 hour and 20 minutes
  • SERVES 3

Ingredients

2 pounds bone-in, skin-on chicken thighs (3-4 thighs)

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (¼ stick) unsalted butter

1½ cups chopped yellow onion (1 large)

1½ cups chopped leeks, white and light green parts (2 leeks) rinsed well to remove any dirt

2 teaspoons minced garlic (2-3 cloves)

½ cup good chicken stock, preferably homemade

½ cup dry white wine, such as Pinot Grigio

½ cup crème fraîche

2 tablespoons freshly squeezed lemon juice

½ small lemon, sliced in thin half-rounds

8 to 10 sprigs fresh thyme

Cooked basmati rice or quinoa for serving

Directions

1. Preheat the oven to 400°F.

2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.

3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet (Ie enameled cast iron) over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.

4. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.

Asian Simple Salad and Dressing

Posted in 30 minute meals, asian, dressing, salad, vegan, vegetarian by

I was on the hunt for an easy and tasty Asian Salad Recipe and stumbled upon this one from Fit Foodie Finds. This is one of my new favorites! Take a peak below or go to link https://fitfoodiefinds.com/asian-salad-dressing/

Prep: 20 minutesCook: 0 minutesTotal: 20 minutes

SERVINGS 4

Asian Salad Dressing

This Asian Salad Dressing is made with garlic, apple cider vinegar, maple syrup, and a little soy sauce. It’s the perfect healthy salad dressing to top on your favorite kale salad or use as a chicken marinade!

Prep: 5 minutesCook: 10 minutesTotal: 15 minutes

FAT 15 CARBS 3 PROTEIN 0

YIELD 4

Dressing Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic, roughly minced
  • pinch of salt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 2 teaspoons maple syrup
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dijon mustard

Asian Kale Salad Ingredients

  • 4 cups shredded kale, packed
  • 1 teaspoon olive oil
  • 2 cups shredded purple cabbage
  • 2 large carrots, peeled and grated
  • 1 large red pepper, minced
  • 1/4 cup cilantro, minced
  • 1/2 cup onion, minced (any kind)
  • 2 tablespoons sesame seeds


    INSTRUCTIONS
  • Start off by making your Asian Salad Dressing.  
  • Prepare Asian salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of olive oil.
  • Massage the olive oil into the kale with your hands for 2-3 minutes or until kale is soft and broken down.
  • Add the rest of the kale salad ingredients to the bowl and mix.
  • Pour entire dressing on the salad and toss until all ingredients are combined.

TIPS & NOTES

Nutrition includes Asian Salad dressing.

NUTRITION FACTS

  • Serving Size: 1/4 Calories: 249 Sugar: 6 Fat: 19 Carbohydrates: 18 Fiber: 4 Protein: 4