Cooking with Lisa #4

Cooking with Lisa #4 – Rainbow Salad

I think you were all expecting this next blog theme at one point or another… Yep, it’s the healthy choice blog. We’re 8 weeks into social distancing and I had it real good in the beginning. I blamed quarantine for the excess amount of Oreos that were consumed and of course I fell right into the bread making trend. I made homemade cinnamon rolls, challah stuffed with raspberry jam and cream cheese and even soft pretzels, just to name a few. Seriously, those are just a few because I’m too embarrassed to share everything else I baked and tasted. It was all so delicious but reality hit when I put on a pair of pants with actual structure. Those zippers will get you. It only took a few weeks, but I think I finally figured out a way to balance snacking, working, and treating myself.

Listen, I get it. I’m right there with you. These are stressful times and I am the queen of stress eating. But summer is right around the corner and it’s a great time to start incorporating those bright colors into your meals. There are so many refreshing fruits and veggies that we can enjoy and maybe we’ll feel like we’re being transported to the beach or parks or picnicking on a summer evening. As I’m typing this, my mouth is watering. I’m craving those warm summer nights and the late sunset drives with the windows down. I know, so cheesy. UGH CHEESE!! Okay, stop it Lisa. Get to the point.

I think we’ve all learned by now I futz around a lot before I get to the point. What can I say? I’m a schmoozer! I’m also stalling because I know I have to make my salad sans croutons #healthychoices. I know what you’re thinking: This is a food blog and she’s going to talk about SALAD?! I could just google healthy chicken recipe and be done with her nonsense. Just wait! Our girl Miriam Pascal has some eye catching recipes in More Real Life Kosher Cooking, including salads. I always recommend having a good support system when you’re changing habits, so I called on her trusty cookbook to find some inspiration. I hope this motivates you to incorporate some fresh ideas into your typical bland salads.

It’s no secret that healthy eating takes patience and prep work, so lettuce all romaine calm because I chose a recipe that is very manageable. I also suggest cheating a little. In the case of Miriam’s Rainbow Salad, it’s easy to cut some corners without sacrificing taste. We’re already stressed enough, we don’t have to complicate our recipes even more! Does anyone actually seed a pomegranate themselves? Or cut a mango? I admit the mango is pure laziness (apparently there’s this cup trick) but it was in the pre-cut produce section and it called out my name. If you need time-savers, those are just a few ways to get started. Fast food doesn’t have to be from a chain.

This recipe literally has two steps in the recipe book: 1. Prepare dressing and 2. Mix ingredients together. It’s really the perfect combination of flavors and textures and now I’m totally sold on mixing fruit into my salads. I wasn’t a believer, until now.

I’m excited to share the exact recipe below, so go grab yourself an iced coffee, make a salad, enjoy the warmer weather and share your salad variations with me!

Rainbow Salad:
Maple Lime Dressing
1/3 Cup Olive Oil
¼ Cup Pure Maple Syrup
3 Tbsp Lime Juice
Pinch of Kosher Salt
Pinch of Cayenne Pepper
8oz Romaine Lettuce
4oz Shredded Red Cabbage
1 Mango, diced
1 Avocado, diced
½ Cup Pomegranate Seeds
1 Cup Sweet Potato Chips
¾ Cup Crispy Fried Onions

The finished product is just so vibrant and beautiful, like a rainbow!

Cooking with Lisa #4

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