easy dinner salad – In Good Taste

Shredded Brussels Sprouts Salad with Parmesan and Pecans

Maris Callahan — Sun, 07 Oct 2012 00:59:57 +0000

Since I started writing My Daily Find Chicago (why yes, that was a shameless plug, why do you ask?) I’ve done a lot more eating out than eating in, but now that the weather is getting colder and friends begin hibernating, I’ve had the urge to cook more. Because nothing is official until you’ve posted it on the internet, well, I hope you like blurry, poorly-lit Instagram pictures, because I have a few of those on the docket for you. I’m a pretty big fan of vegetables of the cruciferous variety, with the exception of cauliflower which is really just a JV version of broccoli, if you ask me. Now that I think about it, I basically just like broccoli and brussels sprouts because I could live without cabbage, too. In any event, shredding brussels sprouts might sound like a lot of work, but in actuality it will save you time, because once shredded, you no longer need to cook them. You can, but it’s no longer mandatory in order to render them edible. Just shred, toss and would you look at that? A salad. Save Print Shredded Brussels Sprouts Salad with Parmesan and Pecans Author: Maris Callahan Recipe type: Worknight Dinners, Cooking for One or […]

The post Shredded Brussels Sprouts Salad with Parmesan and Pecans appeared first on In Good Taste.

Vegan Fig and Spinach Salad

Laura Knapp — Mon, 07 Nov 2011 17:30:25 +0000

I think it’s safe to say that the majority of vegetarians and vegans are very mindful when it comes to the food they put into their bodies. One of the first things we’re always asked by meat eaters is how we get our protein. Very seldom do people ask about our calcium in-take. However, that is just as important! The government recommends that adults, ages 19-50, should consume 1000 mg of calcium per day. One cup of milk has 296 mg, but there are plenty of plant-based calcium sources that taste great and are easy to incorporate into your daily diet. This salad recipe is full of calcium to help your bones stay strong and healthy! This recipe makes about five servings and can be stored in the refrigerator for about two days. And if you do add fish to your diet every now and then, this salad would be the perfect dish to pair it with! Both salmon and halibut are packed full of vitamin D, which will allow your body to better metabolize the calcium. Let me know what you think of the recipe. Nutritional Benefits: Figs: Just four figs provide about 100 milligrams of calcium. But they […]

The post Vegan Fig and Spinach Salad appeared first on In Good Taste.

Bulgur Salad with Cranberries & Almonds

Maris Callahan — Mon, 30 May 2011 15:54:41 +0000

It’s Memorial Day and I should be sharing all kinds of delicious party food with you, like strawberry sangria and tomatillo guacamole. I have a strawberry daiquiri recipe tucked up my sleeve and there may even be a recipe for chipotle chicken wings in your very near future. Today, though, is about bulgur. Bulgur is something you may or may not already have in your kitchen but if you want to add something other than pasta and minute rice to your starchy side dish repertoire, it’s a good staple to keep on hand. Bulgur is a cereal grain made from different types of wheat, including durum wheat, which is also used to make pasta. It is sometimes confused with cracked wheat, as they can both be found in natural foods stores and Whole Foods. Bulgur is a common ingredient in Turkish, Middle Easter and Indian dishes. It has a light, nutty flavor and can be used in salads, soups, stews, baked goods, breads or stuffing. It is rich in nutrients and some people opt to serve it instead of rice as a side dish. I think bulgur does just fine on its own, as the star in a salad with […]

The post Bulgur Salad with Cranberries & Almonds appeared first on In Good Taste.