Sunday, June 17, 2018

Sunday's Salad/Goddess of Greens Salad, and a Refreshing Drink

Having a 'coke' was a treat when I was growing up, not something we drank on a daily basis. My fondest memories of drinking a soft drink were after our weekly afternoon of swimming. We were treated to the soft drink of our choice, and a bag of chips. I feel like a stone-age leftover saying this, but when I was growing up, chips did not come in the humongous bags that they do now. What we ate would be considered a very small bag by today's standards. But, after an afternoon of swimming, a soft drink and a bag of chips was such a treat. 

Truth be told, I still enjoy a soft drink from time to time. Yes, I know all about the bad things in a soft drink. I feel this way, everything in moderation. But, my go to drink in the summer time is a refreshing drink made with hibiscus tea. The natural red color of the blossoms is so inviting. 

I really like Mighty Leaf teas, and order the teas I drink directly from the company. You can find their site HERE. Sign up for emails as they have some wonderful specials, like putting their teas on sale for half off.

I brew the tea in a pitcher, usually 6 tea bags. I allow the tea to brew for at least 30 minutes. Once brewed, remove the teabags and allow the tea to cool. Once cooled, I add 1 orange sliced, 1 lemon sliced, and about 2" of fresh peeled and sliced ginger. Store in the refrigerator overnight to allow the juice to infuse the tea. If you would like to sweeten the tea, add stevia to taste. 
Serve in a pretty glass. Garnish with a slice of orange,and enjoy. If you would like some bubbles, add club soda, or sparkling water. For parties, mix the tea with some Prosecco for a refreshing cocktail. 

I can go through an entire pitcher during the course of the day, and to be honest, the thought of a soft drink never crosses my mind. So if you would like to try and cut down on your soft drink consumption, give my Hibiscus Tea recipe a try. I think you'll love it!    

I have been planning to share this salad with you for the last few weeks. If I say so myself, it is OMG good!

We'll begin with the salad dressing;

Begin by roasting 2 poblano peppers. It can be done in the oven with the broiler, or outside on a grill. Roast until blackened. Once roasted, place the peppers in a plastic bag for 15 minutes to steam. Remove and pull off the blackened skin, and seeds.    

Place the skinned peppers in a blender along with 1/2 an avocado, 1 clove of garlic, 1 egg yolk, Dijon mustard, buttermilk, lemon juice, salt, black pepper, and olive oil.  Blend to form a green cloud of deliciousness. 

Chop or tear up 4 cups of kale and place in a salad bowl. Top the kale with 4 sliced radishes, 1/2 cup of cooked red quinoa, and 1/2 cup of pumpkin seeds. This can be done ahead of time and kept in the refrigerator for a few hours until ready to serve.

 Pour 1/3 of the salad dressing over the salad, and mix well. Top the salad with 1/2 cup of crumbled feta cheese, and mix into the salad.

Serve the salad with extra dressing on the side. Believe me, it's so good, you'll want to add a little more. A friend of mine said that she could eat the dressing like soup!

Since kale holds up in the refrigerator, the leftovers are wonderful the following day for lunch. 

Goddess of Greens Salad
printable recipe

2 Poblano peppers
1 egg yolk
1/2 avocado
1 clove garlic
1 1/2 teaspoons Dijon Mustard
1/3 to 1/2 cup buttermilk
3 teaspoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups olive oil

Roast poblano peppers in the broiler or on the grill until skin is blackened, about 10 minutes. Place in plastic bag and allow to steam for 15 minutes. Remove from bag, remove blackened skin and seeds. Place in blender along with egg yolk, garlic, mustard, buttermilk, lemon juice, salt, and black pepper. Blend. While blender is running, slowly pour in the olive oil. If a thinner consistency is desired, add more buttermilk. 

4 cups kale chopped or torn
4  red radishes sliced
1/2 cup cooked red quinoa
1/2 cup pumpkin seeds
1/2 cup crumbled feta cheese

Place kale, radishes, red quinoa, and pumpkin seeds in a large salad bowl. Pour 1/3rd of the dressing over the salad, and toss well to mix. Top with the feta cheese, toss once again, and serve. 

The leftover dressing will last refrigerated for at least 3 days. It's good as a dip for carrot and celery sticks, too! 


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1 comment:

  1. That salad sounds amazing. I'm not a great one sor soft drinks. Occasionally I have weak squash with fizzy water, but my go to is water with a slice of lemon.