While a big salad is often my go to entree when I go out to eat, I don’t eat a lot of salad at home. When I go grocery shopping, I usually buy most of my produce for specific recipes, so aside from lettuce and maybe carrots and peppers, which I like to have on hand for snacks, I don’t have a lot of salad ingredients. A lettuce salad equals a boring salad. I don’t know if I was subconsciously craving nutrients when I did my last grocery shopping or what, but I discovered that I had a ton of vegetables in the fridge and they needed to be used.
That would be lettuce, bok choy, broccoli, portobello mushroom, brussels sprouts, tomato, cucumber and avocado. Yup, I think that’s enough for a big restaurant style salad.
I’m not a fan of raw broccoli and I don’t know if you are supposed to eat brussels sprouts raw, but I can’t imagine they taste good if you are. So I decided to roast some of my veggies beforehand.
I combined the mushrooms, brussels sprouts, broccoli and bok choy with a tablespoon of olive oil and then seasoned them with Emeril’s Essence. I roasted them at 385 degrees for 20 minutes.
When the roasted vegetables were ready, I put them on top of lettuce, cucumber, 1/4 avocado and about a 1/4 cup of shelled edamame. Then I topped it all with a little bit of Ginger dressing and some nutritional yeast!
Just like a restaurant style salad, only better. By the way, roasting bok choy isn’t the best idea. It got really limp. (TWSS?)
Going along with my green theme, I had something green for dessert.
Guilty pleasure. Seriously. My name is Lee and I’m addicted to low fat ice cream treats. We can’t all be perfect, right? And if this is my downfall, I’d say I’m doing pretty well.
I keep forgetting to mention this, but Tina and I are arranging an Atlanta Blogger Dinner on Saturday, March 12th. Email me if you are interested in coming. We’re trying to get a final headcount by the 5th.