Bam Bam Snappy Salad

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by Chris Dahlander

wfaa.com

Posted on January 4, 2013 at 8:59 AM

1 cup                       Water
1 cup                       White Balsamic vinegar
1 cup                       Agave Syrup
1 1/2 cup                    Flat Leaf or Curly Parsley, rinsed and drained (stems and leaves)
1/2 Tbl                Dry English mustard
1 Tbl                     Lemon juice
2 1/2 Tbl                  Salt
1 Tbl                     Ground black pepper
1 Tbl                     Worcestershire sauce
2 Tbl                     Garlic, finely minced
1 cup                      Extra Virgin Olive Oil
3 cup                       Vegetable oil
 
 
Mix all ingredients together, except oils. Slowly add olive and vegetable oil using a blender until emulsified. Shake before mixing with salad.

 

 

1 cup    Baby spinach
1 cup    Baby kale
1 cup    Baby chard
1/2 cup   Red cabbage, thinly sliced
1/4 cup   Red onion, thinly sliced
1/2 cup   Quinoa
1/2 cup   Chicken
 
2 oz.   Parsley Dressing
 
1/4 cup   Dried cherries
1/8 cup    Almonds, chopped
 

Put first seven ingredients in a bowl and mix with the dressing. Plate. Randomly drop cherries and almonds on top.

Quinoa
1/2 cup                     Quinoa
3/4 cup                     Water
1 tsp                         Salt
 
 
Rinse quinoa under cold water in colander. In a medium pot over high heat, add quinoa, water, and salt. Bring to a boil. Cover and reduce heat to low until the liquid is absorbed (about 15 - 20 minutes).
 
Remove from heat. Rinse quinoa under cold water in colander for 2-3 minutes. Transfer to a clean bowl. Cover and refrigerate to 40 degrees or below.
 

Quinoa – pronounced “Keen wah” is a pseudocereal rather than a true cereal, or grain, as it is closely related to beets, spinach and tumbleweeds. Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption. Quinoa grains contain essential amino acids, good quantities of calcium, phosphorus, and iron and has a high protein content (great for vegan diets). The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains'.  Quinoa is gluten-free and considered easy to digest. 2013 has been declared International Year of Quinoa by the United Nations.

Parsley Dressing

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