Saturday, February 23, 2019
Chopped salads are a terrific way to toss together a handful of greens, veggies, nuts, beans, and fruits—whatever you got—for a fast and phytonutrient powered lunch.
Okay, maybe the word “feast” is a little strong here. But, man, was this salad tasty!
It combined a number of things I had in the fridge that needed to be used.
No recipe required.
Kale. Fresh clementines or mandarin oranges. White beans. Diced red onion.
Broken toasted walnuts. Feta (or not). Fresh lemon juice. Olive oil.
Toss.
It was wonderful.
That is all.
Now, do this at home.
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Learn more about nutrition scientist and food personality Dr. P.K. Newby, and check out her newest book. You can also follow her on FB, where she is much more active than on this blog. Or, click here if you just want to ogle food porn featuring plant-based, globally-inspired cuisine.
