LAyered Salad BAr
A layered salad bar is a fun and interactive way to serve a variety of fresh and healthy ingredients in a visually appealing way. Create your own salad bar at home, easy simple and oh so many combinations. You can use any leftovers to make it easier. Make a production line, making layered salads in Mason jars to go! Protein toppers like pumpkin seeds dress up any salad and healthy lifestyle. Pumpkin seeds are high magnesium with one-quarter cup of having nearly half of the recommended daily amount of magnesium. Magnesium boosts your energy, heart health, bone strength, and sleep thanks to its rich source of tryptophan. Tryptophan is an amino acid that is converted to your happy hormone serotonin, which is then converted to melatonin your sleep hormone.
Layered Salad Bar
Ingredients
- 2 cups *spiraled or shredded zucchini
- 1-14 oz. can of chickpeas drained & rinsed
- ½ red onion chopped
- 1 avocado peeled, pitted & chopped
- 2 cups cherry tomatoes assorted colors, sliced in half
- 1 small beet *spiraled or shredded
- 1 cup baby spinach
Avocado Pesto Dressing:
- ¼ cup vegetable stock low sodium & gluten free
- ¼ cup lemon juice freshly squeezed
- ¼ avocado peeled, pitted & sliced
- ¼ cup basil packed
- ribbon & fork to finish!
Directions
- From the bottom working up layer a glass container with the ingredients in order above.
- To make dressing add vegetable stock, lemon juice, avocado, basil to a small blender, blend until smooth. Drizzle the dressing on top and enjoy!
Variations:
Asian Ginger:
- 1½ cup of each: Brown Rice Noodles, Edamame (soy), Red Pepper, Carrots, Bok Choy, Bean Sprouts with Asian Ginger Dressing: ¼ cup vegetable stock, ¼ cup apple cider vinegar, 2 Tbsp. honey, 1 tsp. ginger (minced), 2 sheets of nori, crumbled on top to garnish
Mediterranean Sun:
- 1½ cups of each: Quinoa, Chickpeas, Sundried Tomatoes, Artichoke, Olives, Arugula, ¼ cup almond slivers to garnish with Lemon Olive Dressing: ¼ cup extra virgin olive oil (EVOO), ¼ cup lemon juice, 1 tsp. whole grain mustard
Lebanese Maple :
- 1½ cups of each: Parsley, Quinoa, Red Onions, Yellow Pepper, Tomatoes, Spinach, ¼ cup pine nuts to garnish and 1 Tbsp. maple syrup, pure (grade B) with Tahini Maple Dressing: ¼ cup tahini, 2 tsp. maple syrup, pure (grade B), 3 cloves garlic (minced)
- Now you can get creative at your salad bar! Put out a couple of items from each group of your choice and voila, dinner’s done! What’s your favorite combination?
Whole Grains:
- Brown Rice Noodles, Quinoa,
Protein:
- Legumes, Black Beans, Nuts & Seeds
Veggies:
- Cucumbers, Asparagus, Beets, Fennel, Green Beans , Jicama, Mushrooms, Radish, Zucchini, Squash, Purple Cabbage, Watercress, Grilled Veggies
Leafy Greens & Herbs:
- Sprouts, Baby Kale, Beet Greens, Cilantro, Basil, Mint
Toppers:
- Spiraled Zucchini, Yellow Beets, Red Beets, Sweet Potatoes; Nori Crumbles, Pumpkin Seeds, Goji Berries, Almond Slivers, Mary’s Cracker Crumbles…
