Steamed Vegetable Salad

Salads can get sort of boring in the winter as other than onions, there is not anything seasonal to put on them.  They are also too cold for a chilly night.  So how is one to enjoy leafy greens on a cold winter night?  Solution - make it warm!

For years, my chef husband and I have topped our winter salads with steamed broccoli, cauliflower, cabbage and butternut squash.  Our favourite dressing is a simple dressing made of fresh squeezed lemon juice, extra-virgin olive oil, dijon mustard and a little Braggs All Liquid seasoning.  Top that with cayenne pepper and you have yourself a warm delicious salad as a prelude to your main meal. 

You can also make this salad your main meal if you top in with a protein source such as salmon, chicken, eggs or even giant lima beans or cannellini beans.

                                                                                                                                 Joanne Levesque, Registered Holistic Nutritionist

 Pure Med Office Manager

 Serves 1

Salad 2 to 3 cups of mixed salad greens (spinach, arugula, romaine etc.) 1 to 2 tablespoons of chopped red onion (optional) 1/2 avocado cut in chunks Place ingredients in a large bowl. Vegetables 1/2 cup broccoli flowerettes and peeled stems 1/2 cup cauliflower, cut in bite sized pieces 1/2 cup chopped cabbage 1/2 cup cubed butternut squash Steam vegetables until just done.  Dressing 1/4 cup fresh squeezed lemon juice

  3/4 cup extra virgin olive oil

  1/2 teaspoon Dijon mustard

  1 teaspoon Bragg All Purpose Seasoning (find in health food stores and in Loblaws Natural Value section)

  Shake ingredients together in a jar.

Assembly

Top salad greens with steamed vegetables.  Drizzle dressing over vegetables and salad.  Season with cayenne pepper, sea salt and fresh ground pepper.  Optional:  top with fish, chicken, soft boiled eggs or beans for a complete meal.