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Tuesday, May 10, 2011

Recipe: Beet, Pomegranate & Mint Salad

This salad may look like Christmas but it has the bright, refreshing flavors of summer.  I put this salad recipe together inspired by the Quinoa Tabbouleh Salad from True Food Kitchen in Newport Beach.  (I highly recommend that restaurant if you're ever in the OC) I love beet salads and the pomegranate and mint added some brightness to the earthy flavor beets.  This is my perfect summer salad.

All the ingredients can be purchased at Trader Joe's so it really is quick and easy to make!

Steamed Beets, quartered (I buy the already steamed packs from Trader Joe's.  One box is 80 calories)
Pomegranate seeds (again, you can buy this pre-packed at Trader Joe's)
Goat cheese crumbles
Mint leaves, finely chopped
Lemon zest
Lemon juice
Olive oil

As always, I toss everything into a Glad container and give it a good shake so there's little to no clean up and the olive oil coats the salad evenly!

Recipe: Kale Chips

This was my very first attempt at making my own kale chips.  I bought some organic Kale at the Fort Mason Farmer's Market and was inspired to try this recipe out.  After rinsing the kale with cold water, I patted it dry with a paper towel then ripped them into pieces in a mixing bowl.  Then I tossed 2 tablespoons of olive oil with sea salt and everyday seasoning.  Spread the kale leaves on a parchment paper lined baking sheet and bake for 10 minutes at 400 degrees.

Let cool before eating.  *Warning: don't put the warm kale chips directly into a plastic bag.  I did this and it instantly made the kale chips soggy.  Not so good!