This past weekend my husband and I were thoughtfully invited to an annual crawfish gathering in the neighborhood.
I opted out of anything crustacean related, and instead brought along a fresh green salad, with a summer edge and hearty twist.
I wanted something light, but also something satiating enough to stand “alone”.
To create a backyard, barbecue feel, I used juicy portabello mushrooms for meatiness, if you will, and freshly “roasted” red peppers. These are my “go-to” dense salad “dressers.”
Weight:
To get started, preheat your oven to 350 degrees. On a cooking pan, place 2 large portabello mushrooms, (caps only), and 1-2 red peppers, deseeded and cut into halves. Let bake in the oven until mushroom is juicy (about 10 minutes), and the red pepper’s skin is wrinkling (12-15 minutes). Remove and towel dry the mushroom. Allow to cool. Remove the red peppers, allowing time to cool, and then carefully peel off it’s wrinkly skin. Towel dry. Set aside.
Base:
- 8 ounces of organic arugula
- 8 ounces of organic fresh spinach leaves
- 1/8 cup thinly sliced red onion
- 1 cup golden cherry tomatoes, halved
- 2 garlic choves, chopped (optional)
- Fresh basil and parsley optional, know your audience on this one… I opted out.
Dress:
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil, plus 2 tbsp
- 1 tsp fresh minced garlic
- 3 tbsp fresh parsley leaves and stems, roughly chopped
- 3 tbsp fresh basil leaves, roughly chopped
- 6 drops Orange NuNaturals NuStevia
- Blend in high speed blender (like Magic Bullet) until smooth
Realign, and Combine
- Toss the Base with the Dressing
- Thinly slice and then halve the mushrooms and red peppers
- Add on the weight
- Sprinkle on a quality sea salt, like a sweet Pink Himalayan
Give it a final toss, and then go.
The salad will wilt significantly with the weight of the dressing and toppings. I love this because it gives the salad a massaged and denser feel.
The Result.
The mushroom and peppers are mild in flavor but “heavy”, and completely balance out the spicier arugula, creamy spinach, and fresh tasting herb dressing that is also surprisingly and just perfectly sweet!
Had their been more grilled veggies, I would have been adding this to the salad also.
Those that tried it, loved it! And I am sure the crustaceans would have preferred it also.
Want to make this salad? The orange NuStevia I added to the dressing was what really gave this dressing a unique gourmet and summer flavor. (And it was oh-so-simple).
GIVEAWAY.
I have a little Giveaway to announce. NuNaturals is generously awarding (4) Four readers the opportunity to win their new Orange and Lemon flavors! The orange is what I tried out for this salad. I can’t say that these new flavors will replace my attachment to the Vanilla and Original Alcohol-Free NuStevia’s I use regularly, but I invite you to give it a try!
Giveaway Rules?
Pretty simple:
- “Like” the NuNaturals Facebook page,
- “Like” my Facebook GLOW page,
- Then let me know you did so by commenting below with what you want to make with your goodies (it could be as simple as adding it to your tea).
*NuNaturals asks that you are in the U.S. and have an address that they can ship to (that is not a P.O. Box).
Contest Starts Today, and I’ll announce the 4 winners a week from now.
