Happy Thursday, Mamas! This is day ? of quarantine due to COVID-19. Anybody counting the days? I’ve lost track. I am, however, trying hard to stay on track with keeping myself and my family healthy!
One of my favorite ways to do that is through plant based foods. Today I want to share with you my most favorite salad. It’s my mom’s Italian salad that she’s made for numerous gatherings over my childhood and growing up. You can make it vegan, or can add meat and some feta on top. Your choice!
I’ve been making this once a week for dinner lately, and since I’m in chopping mode, I always prep a salad for the Babes and me the next day for lunch. I hope you enjoy it!
Chlene’s Balsamic dressing
6 Garlic cloves
1 part balsamic, 2 parts olive oil
Spicy Golden mustard
Parm Cheese (optional)
Large Mason Jar
Finely chop the garlic cloves and add to the bottom of the jar. Fill the jar about 1/4 of the way with balsamic. Then pour to almost 3/4 of the way with olive oil. Add a few long squeezes of mustard. Squeeze in juice from a 1/4 of a lemon. Add 4-5 big shakes of Parm cheese, 4 big shakes of garlic salt, 3 shakes of Italian seasoning and 3 shakes of pepper. Stir, shake, whatev’s. Pour on salad and enjoy! We use a large mason jar that contains …ounces.
A large bag or container of spinach (we use the one from Costco).
1 can of white navy beans
1 can of pitted black olives
1 large Tomato 🍅
1 cucumber 🥒
1 container of mushrooms 🍄
2 Hard boiled eggs 🥚
Feta Cheese 🧀
In a large bowl, full with spinach.
Drain and rinse the beans and olives. Pour on top of spinach.
Chop the remainder of the toppings, and add into salad.
Add some feta cheese (optional), salad dressing, toss, and serve!
Whats your favorite salad, Mama?