Greetings and happy Tuesday! Here we are in the final week of January which means I have one last salad recipe to share with you. It's been fun to focus on salads for this past month. I've learned a couple of things along the way but the biggest lesson I learned was that I should never buy salad dressings again because they are cheap and easy to make and taste WAY better than the processed ones I used to buy.
For my final week of salads-for-lunch, I made a Shredded Brussel Sprout Salad. I had made this as a side dish for Thanksgiving but it's hearty enough to stand on it's own as an entree salad. I did make some modifications, though, such as substituting roasted butternut squash for the pear and toasting the almonds. I also added some chicken for protein and celery for extra crunch.
The balsamic maple dressing for this salad is sooooo good and very easy to make. I doubled it so I'd have enough for 4-5 salads:
2 T. balsamic vinegar
2 T. EVOO
1 T. pure maple syrup
1 t. dijon mustard
salt & pepper to taste
Shredded brussel sprouts are such a great substitution for greens as they area bit more hearty and will be more filling than lettuce, I think.
It's been fun to focus on salads for the last month. That said, I'm looking forward to switching back to warm and savory dishes, especially since I crave warm things during this time of year. But this challenge showed me that salads can be filling and enjoyable on their own.
What are you planning to eat for lunches this week?