The Apartment Therapist has been working late for the last few months, and so we've been forced to eat late dinners. When you eat at 9:30, but try to be in bed by 10:30, you have a potential digestive disaster on your hands.
My solution: a salad and a glass of wine, nothing more. Some of our friends think we're strange (and I'm sure some of our readers will too) but I thought there might be someone out there who'd like to try our Days-of-the-Week Salad system.
Here's how it works: I keep a cache of ingredients in the kitchen each week and make a variety of salads from them each night. Last week I came up with four dinners we both really loved, leaving us feeling satisfied and nourished, yet not weighed down.
Last week's ingredients were:
- Baby spinach leaves
- Brown rice (make several cups of brown rice at the start of the week)
- Hard boiled eggs (make six or so at the start of the week)
- Organic Chicken Sausage
- Small log of goat cheese
- Flax seeds
- Olive oil
- Dijon mustard
And here's one of the salads we had:
Days of the Week Spinach Salad
- 1.5 teaspoons vinegar (balsamic or white wine)
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1 tablespoon olive oil
- 2 cups packed baby spinach leaves
- 1/4 ripe avocado, sliced into 1/2" chunks
- 2 tablespoons flaxseeds
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1/2 cup cooked brown rice
- Prepare the dressing in serving bowl (wooden is best) by combining vinegar, mustard, and salt and pepper. Whisk in 1 tablespoon olive oil.
- Add spinach, avocado and flax seeds to the salad bowl and toss with dressing. Set aside.
- Heat 1 teaspoon olive oil in a small skillet over a medium flame and sauté minced garlic for a few seconds. Add cooked brown rice and toss to cover with oil and garlic.
- Add sautéed brown rice to salad bowl and toss well to combine.
Taste for seasoning and add salt and pepper to taste.
Enjoy making it. Enjoy eating it. skgr