Normally, I don't make anything for lunch that requires a recipe, but with the advance prep work I did last night, it took no longer to assemble than the boring, old standby salad I usually make. I simply washed the lettuce, tossed in the chickpeas and quinoa and cut up some veggies from the veggie tray.
After tossing it all together, I topped each serving with the Balsamic Vinaigrette from the same cookbook. I love that this dressing is flavorful and creamy without any added oil (the creaminess comes from raw cashews, which have much more nutritional value than oil). Making the dressing did take a few minutes, but I have leftovers to use on other salads all week (homemade dressings are my new obsession, and I'll be blogging more about them soon!)
I toasted a slice of pumpernickel bread to add to each plate, and Ava also had a side of olives (I had a clementine instead). We all enjoyed the heartiness that the quinoa and chickpeas added to the lightness of the veggies and the dressing - plus, they add even more protein and fiber. This is definitely one that I'll keep ingredients prepped for so I can make it on a regular basis!
Sprout Ratings
Big Sprout - n/a (he's on a lunch date with Grandma)
Little Sprout - 3.5 sprouts
Mama Sprout - 4 sprouts
Daddy Sprout - 4 sprouts
Yes I am awaiting the salad dressing post with baited breath. I just found out I am very close to type II diabetes and when I looked at my bottled dressings all I see are sugar and carbs! I think it's time for me to jump on the homemade dressing bandwagon.
ReplyDeleteWow, Tara, I didn't know that. Okay, I'll hurry it along. LOL! I've never found oil-free homemade dressings that I liked before, but the ones in Appetite for Reduction are really great. I'd buy the book just for the salad dressing recipes! Obviously, I can't post hers, but I'll be sharing a few other favorites, including a vegan Caesar and an apple pie dressing.
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