For some reason, I don't make my big, protein rich salads as often in the deep winter months. But come spring (or in Michigan, spring-ish), I'm inspired to pull one together early in the week so we can have it with dinner one night, for lunch one day, and then a mid-afternoon snack another day. Helps keep me from reaching for the chocolate, the candies, the things I am working so hard on eating just as a treat, not a food group. My childhood nicknames included "Sugar Shoes," after all. But that was because I wore white patent leather shoes. Nonetheless, I blame my sweet tooth on this part of the family tree: Geo. Abowd & Sons (blame & thank, both).
I love writing about my grandfather. Read a piece here.
Anyway: protein, right? And fiber. Get them all plus flavor, texture, and color in three of my favorite salad recipes this week. Make one, then the other, and another and pretty soon we'll all be rotating this hearty, healthy Mediterranean goodness on a regular basis.
Thank you for stocking up your pantries for the season at the Shop and sending Easter gifts too! We're stocked up with fresh, gorgeous pine nuts, spices, flower waters, and more.
Bless your hands,
Protein Salad.
LOADED! Edamame, kidney beans, quinoa, red lentils, vegetables.... You can clearly vary it however you like. Dress with the bright vinaigrette and call it a regular.
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