First things first. There is no “What I Ate Wednesday” today because it would have been an exact replica of last week’s, except I had a different protein bar, didn’t need to do a vending machine run, and didn’t have any dessert (gasp! I know, I know, but once in a blue moon, I skip the post-dinner sweet). Wouldn’t have made for a very entertaining post.
What I’m more excited about is this delicious warm salad I made last week. Here in Minneapolis, we’re experiencing the worst weather we’ve had all winter. Temperatures have dropped, and today the snow and ice mix is slowing down the whole city. I’m a little miffed about this since I actually would have loved more snow during December and January, but now that it’s almost March, I just want spring!
My belly wants spring too, but spring-type food on cold days ends up not being very satisfying. So what’s a girl to do when she wants a crisp green salad, but is also trying to stay warm?
Why a warm salad, of course! I think I first discovered the idea of the warm salad in some fancy restaurant that served a “wilted greens salad.” I always thought that was so weird and not appetizing. Wilted? Really? But I ended up having one of those wilted green salads, and it was really tasty. Something about the warmed greens makes it less harsh on your stomach (if you’re averse to cruciferous veggies in large quantities, as I am), and somehow seems more flavorful.
To make my own version of those fancy-pants restaurant salads, I simple took a heaping handful of mixed baby greens (baby kale, baby spinach, and baby collards; these come in a pre-washed tub at Whole Foods, next to where you’d buy your baby spinach and lettuce), and steamed it with about 1 cup of frozen broccoli. I then added another, non-steamed bunch of baby greens to a big bowl—(be sure to do your mixing in a large bowl so you can really mix it all up and distribute the dressing). Once the veggies were done steaming, I mixed them with the fresh greens, and added whatever else from my fridge I had on hand, which included: mushrooms, cucumbers, and alfalfa sprouts. I mixed everything in a bowl and added my favorite lemon tahini dressing, plus about 1/4 an avocado, chopped.
This salad was divine. Truly. A warm, but also crisp, veggie-heavy bowl of comforting nutrients. Can’t beat that!
Here’s a list of the ingredients I used, but you could do SO MANY different combos, as long as you warm 1/2 your greens and one of the main veggies (I do think broccoli works very well for this).
Warm Broccoli & Baby Greens Salad
2-4 cups baby greens (half, steamed)
1 cup broccoli (steamed)
1/8 of small cucumber, chopped
4 mushrooms, chopped
handful of sprouts
1/4 avocado, chopped
Oh so good. What about you? How does your belly like to transition from winter to spring?