Salad!!

I attended an incredible workshop hosted by a group called Field to Plate (www.fieldtoplate.com) last week. I was inspired by all of the salad dishes we prepared to give salads another shot. Growing up we ate the same salad every night; iceburg lettuce with tomatoes, cucumbers and ranch dressing. I was put off to say the least...

Every one I talk to about health always asks about salads and I always say that I am not a 'salad person'. I eat plenty healthy, but salads are not a part of my repertoire.

In the workshop I attended we had 4 stations: salads, legumes, grains, and greens. We made 20 dishes which were all incredible. I have decided to branch out...

I made this first salad with dandelion greens and my husband was incredulous of how clear headed he felt afterwards - a new staple for us... (You can use all of the dandelion greens, they leaves are great for digestion and you can make a non-caffeinated coffee with the roots)

This salad was delicious, it had a base of beet greens (which I had been throwing away previously - shame!), dandelion greens and radicchio (all deliciously bitter!).

sat

While Brent washed all of the greens I sauteed a pint of grape tomatoes in olive oil for 30 minutes until they became shrivelled, I then added balsamic vinegar and let them cook down another 10 minutes.

When they are about done stir in 3 minced cloves of garlic and turn the heat off.  I then:

 steamed asparagus and chopped them into smaller pieces,

hard-boiled 4 eggs sliced them, and grated 2 peeled raw beets.
The dressing was a basic vinaigrette: 2Tb dijon, 2 Tb red wine vinegar, and 2 Tb olive oil whisked together. 

Throw everything together and enjoy!