This amazing salad was born out of necessity. With all the chocolate chip cookies I’ve baked (and eaten) over my lifetime, I needed something to help balance out that intake, as well as fuel my very busy lifestyle. I needed a salad I would actually like to make and eat and was super healthy for me.
So, about 20 years ago, I created what I call my “world famous” salad! We’ve all had salads before and most of them are, well, BORING! Right? Well, check out these ingredients and even the pictures and you tell me! Is this the kind of salad you’d like to have 2-3 times a week? I know I do!
❑ FOREMAN GRILL
I use the Foreman Grill to grill chicken breasts/thighs, salmon, swordfish and other fish/meat. You can also cook your fish/meat in a toaster oven or frying pan with a little oil.
❑ PLATE OR CUTTING BOARD
You’ll need one of these (or a plate) to slice and dice your vegetables and other prep work to make my world famous salad.
❑ SMALL FRYING PAN
With just enough water to cover the bottom of the pan, I’ll steam sliced carrots, broccoli and cauliflower for about 5 minutes. Stir often.
❑ CUTTING KNIFE
We'll need something to slice up all our veggies when needed.
(Here's what goes into my salad!)
❑ Spinach, parsley (small handful), and other mixed greens if desired.
❑ Thinly slice 1 carrot, 5 pieces of broccoli and cauliflower (per salad bowl), which you'll steam in a small frying pan of water.
❑ Add a handful of red grapes (each sliced in half), a handful of cranberries and a handful of mixed nuts.
❑ Small slices of tomatoes, cucumbers, celery, etc.
❑ I also like to add 1-2 heaping tablespoon of Hemp Hearts® (i.e., hemp seeds).
❑ For protein, I might add either salmon, chicken thighs, chicken breasts or sautéed (hard) tofu cubes to my salad as well.
#1 — Prepare your meat to be cooked on the Foreman grill or in a frying pan or other method. I'll cook my fish in the frying pan with some grapeseed oil and Dash Southwest Chipotle seasoning or I'll grill my chicken thighs (or breasts) on the Foreman grill. Start cooking your meat and prepare your salad while it cooks. Keep an eye on what you're cooking so you don't burn it. Allow to cool when done. Add to salad at the end of your salad prep.
#2 — Wash any vegetables using fruit and vegetable-safe soap wash if you have some.
#3 — Slice your carrots, broccoli and cauliflower to be steamed in a small frying pan with a little water in it for 5-7 minutes on low to medium heat. Toss your veggies in the water from time to time to make sure everything's evenly steamed. Keep an eye on this pan and slowly turn down the heat so you don't burn your veggies. Drain the water after your veggies are steamed and let cool before adding to the salad.
#4 — Add spinach and parsley to a serving bowl for yourself and others' if you're feeding more than one. Add sliced pieces of celery, cucumber, tomatoes, sliced red grapes, mixed nuts , Hemp Hearts ®, small handful of dried cranberries , and any other ingredients.
#5 — Toss in your steamed veggies and sliced up meat. Mix it all together and squeeze 1/2 a lemon and all its juice onto your salad. NO DRESSING REQUIRED, EVER! Now, ENJOY!
STEAM CARROTS, BROCOLLI AND CAULIFLOUER IN A PAN WITH WATER
ADD STEAMED VEGGIES TO YOUR SALAD AFTER LETTING THEM COOL SOME
ADD COOKED MEAT (OPTIONAL) TO YOUR SALAD AFTER ITS COOLED SOME
THE FINISHED PRODUCT! A DELISH SALAD THAT'S OUT OF THIS WORLD
THE BEST SALAD
YOU'VE EVER HAD
Literally, if you eat this salad 2-3 times per week, not only will you see some weight loss, but you'll maintain your weight quite well. This is my go-to meal when I want to lose weight, get lean, stay lean and feed my body with all it needs. Every time I have this salad, there's nothing left in the bowl. It was that good!