Salad or Stir Fry?

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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.  

Ingredients:

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

Light Champagne vinaigrette dressing

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.

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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!

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2 Comments

  1. Posted August 12, 2012 at 11:10 am | Permalink

    Hi Janel! I just found your blog through FoodBuzz. I clicked on the link because I wanted to find more salad recipes that weren’t …cold salads. I’m all about stir-fries but only sometimes about eating too-large chunks of lettuce and accidentally smearing dressing on my face. Thanks for the recipe!!

  2. Janel
    Posted August 13, 2012 at 2:50 pm | Permalink

    Hi Mica,

    Thanks for stopping by my blog! Hope you enjoy the recipe – let me know if you make it!

    Janel

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