Real Food, Real Simple: 80 Delicious Paleo-Friendly, Gluten-Free Recipes in 5 Steps or Less by Riggs Taylor

Author:Riggs, Taylor [Riggs, Taylor]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2017-01-02T16:00:00+00:00

Tip Feel free to add whatever veggies you have on hand into this recipe. I love the sweet potato, kale and onion combo, but omelets are the perfect base for using up whatever is left in your fridge from the week!

Classic CHOPPED SALAD

I love the vibrant colors and abundance of fresh ingredients in this salad and the fact that you get a little bit of everything with each bite. I once made this salad for a cooking demo, and it was a huge hit with the whole audience! It’s a great option for a light lunch or quick dinner.

YIELD: 1 SALAD

INGREDIENTS

1 cup (40 g) kale, roughly chopped

½ cup (35 g) radicchio, roughly chopped

½ cup (35 g) napa cabbage, roughly chopped

2 oz (56 g) roasted turkey, cut into small pieces

1 slice bacon, crumbled

½ large avocado, cubed

2 tbsp (28 g) chopped apple

1 tbsp (14 g) raw almonds

Blue cheese crumbles, optional

Honey Dijon Vinaigrette

DIRECTIONS

1. Assemble a base of kale, radicchio and cabbage, then add the remaining ingredients (except the vinaigrette) over the top.

2. Lightly dress with Honey Dijon Vinaigrette.

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