Skillet Salad

Just like a light, fresh delicate salad is perfect in summer, this skillet salad is perfect in winter. Hearty, filling and warm, it is great as a main dish (feel free to throw some protein on top) or as a side. Don't limit yourself to the ingredients listed here. Any vegetable in your fridge that needs to be used up would probably taste good in this salad.


Enjoy!


Skillet Salad

1 large bowl greens, trimmed, torn, rinsed and drained

2 carrots, sliced

½ sweet or red onion, sliced

6 crimini mushrooms, sliced

½ c red cabbage, sliced

1 c broccoli, cut into small florets

1 bell pepper, sliced

½ c squash, cooked and cubed

1 can beans, drained and rinsed

Olive oil

Balsamic vinegar

Sea salt and pepper

In a large skillet over medium-high heat, sauté the carrots, onions, mushrooms, cabbage and broccoli in a small amount of olive oil.  Cook for about 2 minutes, until softened. Turn up the heat and add bell pepper, beans, greens and a dash of water. Cover for about 3-4 minutes, stirring every minute. Add the squash and stir in. Top with balsamic vinegar or oily dressing of your choosing, and sea salt and pepper to taste.

Makes 2 large servings.

Colorful Couscous

This dish is really the stew of the salad world, in that you can toss in whatever you've got and it will taste great. Zuchinni or summer squash, toss em in. Want a Tex-Mex version? Some corn, a can of black beans and some salsa will give you just that. In fact, this dish doubles as a side dish, so don't think of it just as a salad. It's good cold or warm. Pretty versatile stuff, huh?

Enjoy!  

Colorful Couscous

Recipe has been adapted from Rachel Ray

1 box Israeli couscous

Low-sodium vegetable broth

Olive Oil

Lemon juice

Flat leaf parsley

Cilantro

Tomatoes

Cucumbers

Bell Peppers

Pepper

Pour box of couscous into a large saucepan over medium-high heat. Lightly toast the couscous until golden brown, stirring occasionally. Prepare couscous according to package directions, substituting vegetable broth for the water. When finished remove from heat to let cool, occasionally fluffing with a fork.

While the couscous is cooking, mince the parsley and cilantro. Seed and cut the tomatoes, cucumbers and peppers.

Once the couscous is cool, add olive oil, lemon juice and pepper to taste. Mix in the herbs as well as the diced vegetables. Refrigerate until ready to serve.

This dish is good either warm or cold, and makes a wonderful salad as well as a side dish.