Winter Salad

by Valerie on January 7, 2011 · 1 comment

NuNaturals Stevia Giveaway
Before we get to Today’s Lunchbox, do check out the Stevia giveaway currently going on.  There are many different ways to enter as well.
Liquid Vanilla Stevia

Today’s Lunchbox

January 7 lunchbox

Today’s lunchbox is similar to Wednesday’s lunchbox, focusing on one of my new obsessions: Cashew Pumpkin Seed Cheese with Apple Cranberry Sauce from Affairs of Living.  Kim’s blog always has wonderful ideas for those of us avoiding gluten and dairy and refined  Here are today’s lunch and two snacks:
  • Winter Salad (see below for recipe) 
  • Two generous servings of Cashew Pumpkin Seed Cheese with Apple Cranberry Sauce – one to go with the almond flour bread at lunch and the other as a snack.  II made the apple cranberry sauce using just stevia as the sweetener and it worked out wonderfully.
  • Lightly steamed kale
  • Elana’s almond flour bread (the 1.0 version), made with two ducks eggs instead of three chicken eggs (see here for more information). 

Recipe for Winter Salad
This salad tastes fresh and bright and combines the best of winter produce. I used to always try to make salads in winter that tasted like summer, but that means produce that has travelled far and become sad.  So instead of settling for sad salads, I am maximizing using local seasonal winter produce.  Another great thing about using kale, carrots and celery is that this salad keeps overnight very nicely, even when it already has been dressed.I am submitting this recipe to Real Sustenance’s Seasonal Sunday, which is all about showcasing seasonal ingredients. Here, the kale, carrots and celery are all seasonal. I am also submitting the recipe to Slightly Indulgent Tuesday over at Simply Sugar & Gluten-Free as well as Gluten-Free Wednesday.

Winter Salad (Gluten-Free, Vegan, Low-Glycemic, Soy-Free, Nut-Free)
Makes 2 Servings

  • 1 Tbsp freshly squeezed lemon juice (juice of about half a lemon)
  • 1/2 Tbsp red wine vinegar
  • 2 tsps finely minced shallot
  • 1/8-1/4 tsp seasalt
  • 1 Tbsp extra-virgin olive oil
  • 4 cups lacinato kale, cut into large bite-sized pieces (about half a bunch of kale, destemmed)
  • 1/2 cup chopped carrots (about 2 small carrots or 1 medium carrot, peeled)
  • 1/2 cup chopped celery (about 1 large celery stalk)
  • Freshly ground black pepper, optional

Combine lemon juice, red wine vinegar, minced shallot and sea salt.  Set aside for 20 minutes, allowing the shallot to soften.  In the meantime, massage the lacinato kale with the extra-virgin olive oil,  add the carrots and celery, and pour the lemon juice and red wine vinegar dressing over the kale, carrots and celery.  Taste for seasoning, and add additional lemon juice, salt or pepper. 

Have a Lunchbox & Want to be a Guest Blogger at {Today’s Lunchbox}?  
I am looking for guest bloggers of lunchboxes on an ongoing basis, so email me at citylifeeats at gmail dot com if you are interested.  Guest lunchboxes must be gluten-free and whole-foods based but need not be dairy-free or vegan.  I know this is a time for resolutions and change for many, so would like to provide as much lunchbox inspiration as possible.  To do that, I think it is important that you see not just my own lunchboxes but other people’s as well. In my view, packing one’s lunch is a change that can have so much impact – both on your health and finances – so I would love to hear from many of you.  They can be work-day lunchboxes, school lunchboxes, travel lunchboxes or weekend lunchboxes.   

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{ 1 comment… read it below or add one }

1 Brittany @ Real Sustenance January 9, 2011 at 4:33 pm

thanks for linking this up to this weeks Seasonal Sunday Event!


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