Salad or Stir Fry?
Over the weekend I had a speed supermarket session, where I tore through Trader Joes in record time grabbing any veggie that looked good, and figured I’d have enough to whip up some sort of random salad or stir fry later in the week. What I wound up making turned out to be both a salad and a stir fry meal, depending on how you like it.
1 bag of curly kale or one bunch, stems removed and chopped
3 cups cherry tomatoes, sliced in half
1.5 cups shredded carrots
1.5 cups chopped broccoli florets
1 package or can of beets, drained and sliced
1 can white kidney beans, drained and rinsed
2.5 cups already cooked brown rice
1 Tbsp olive oil
Sea salt to taste
In a large bowl, using your hands massage the kale with olive oil. Then, mix in tomatoes, carrots, broccoli, beets, beans, and rice. Add sea salt to taste.
Serve into bowls then drizzle on a tablespoon of champagne vinaigrette, mix to coat, and enjoy.
The veggies, rice and beans combined had a great variety of flavors and textures, and the champagne vinaigrette dressing gave the salad a perfect tangy taste.
I thought about Funk and his dislike for cold meal salads, so when he got home, I tossed his portion in a skillet with some grapeseed oil and drizzled on a bit of teriyaki sauce instead of the champagne vinaigrette while I was stir frying. He loved it! One meal, two ways, two happy eaters. Success!