INGREDIENTS — dressing
1 cup nonfat greek yogurt 1/4 cup low fat buttermilk (tip: No buttermilk on hand? Pour 1/4 teaspoon lemon juice into measuring cup and pour in milk to 1/4 cup. Gently stir and let sit for 5 minutes. =buttermilk 🥛!) 2 Tablespoons rice vinegar 2 Tablespoons white miso 1 garlic clove, crushed freshly ground pepper INGREDIENTS — salad 3 cups spring mix, arugula, escarole (your favorite leafy mix) 1/2 cup fresh strawberries, washed and sliced thin 1–2 Tablespoons roasted almonds 1-2 Tablespoons feta cheese freshly ground pepper Optional protein toppings: grilled chicken, tofu, shrimp PREPARATION Place all of the dressing ingredients in a blender. Blend for 30 seconds. Taste and add more ground pepper as desired. Set aside. Place salad greens in medium salad bowl. Toss with 2 tablespoons of prepared dressing. Top with strawberries, almonds, feta cheese, optional protein boost. Drizzle with and additional 1–2 teaspoons dressing and freshly ground pepper to taste. Makes one tasty lunch or dinner serving.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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