Well we’re nearly half way through January by now, so, how are those new year’s resolutions and goals going? My goal to eat three square meals a day is going pretty good, uh, except when it’s not…!
Yesterday, in addition to snacks and chocolate, of course, I had Greek yogurt plus a banana for breakfast, a big salad from Jason’s Deli for lunch (WOW do they make a mean salad!) and a chicken and veggie stir fry for dinner. Great!
The previous day, however, I chowed down on everything from cereal in the morning, to nibbles of pulled pork I made for a freelance project at geez, I don’t know, 9am, 12pm, and 3pm? It was really good. Mix in some grape Hi Chew from World Market, leftover gluten-free meatballs with marinara sauce, more freshly ground honey-roasted peanut butter from Whole Foods (which should actually be labeled, freshly ground honey-roasted CRACK – OMG!) than you can shake a stick at and, well, clearly some days are going better than others.
The day before THAT though, I enjoyed a nice Sunshine Chopped Salad with Orange-Ginger Vinaigrette for lunch, which was inspired by another new year’s goal of mine – to use my juicer more often!
I’ve had a Jack LaLanne Power Juicer for almost 10 years now. My parents got it for me after college and I juiced like a maniac for 6 months straight. If you’ve never had fresh juice, let me tell you, it is one of the most thirst-quenching drinks you’ll ever have in your life. It makes you feel so alive! Ahem, anyway, I’ve fallen on and off the juicing bandwagon over the years (it’s kind of a pain in the butt to clean) but since new year’s I’ve been making it a point to enjoy fresh juice at least every other day.
My absolute favorite concoction is 2 oranges, 3-4 carrots, an apple, and 1″ knob of peeled ginger. I call it Liquid Sunshine due to it’s beautiful orange hue. This day I added in a bunch of coleslaw. Yes, you can – and should – juice cabbage! Lots of times I’ll add greens and/or a beet. The more the merrier!
As I was making my umpteenth Liquid Sunshine a few days ago, it struck me that the combo would make an awesome salad. And guess what? It did!
A bed of crunchy romaine lettuce is topped with layers of liquid sunshine, aka, chopped apple, oranges, carrots, grapefruit, and corn, then drizzled with an easy, homemade Orange-Ginger Vinaigrette. This salad is extremely refreshing, and full of good-for-you-ingredients that are in-season NOW. Who says you can’t enjoy a fresh and beautiful salad in the season that shall not be named?!
Start by making the Orange-Ginger Vinaigrette.
If you’ve never added fresh ginger to fresh juice then you haven’t lived! It’s as good in a cold glass of juice as it is in this zingy dressing. Simply combine ingredients like freshly grated ginger with fresh orange juice, honey, rice vinegar, salt, pepper, and extra virgin olive oil in a jar or bowl then shake or whisk to combine. Set aside to let the flavors meld while you assemble the rest of the salad.
By the way, fresh ginger is kind of gnarly and intimidating to look at, but I promise it’s very simple to work with. You’ll find fresh ginger in big coral-like shapes at the grocery store. Feel free to snap off as much as you need – you don’t need to buy the whole thing!
Peel back the skin with a spoon or knife then either mince or use a microplane to grate it.
Next get all your citrus, fruits, and veggies ready. Start by segmenting 2 oranges and 1 large grapefruit, which are at their peak deliciousness right now. To segment citrus fruits, cut the top and bottom off the fruit then slice off the peel and white pith with a sharp knife.
Next cut between the segments to release them. That’s it!
Chop each segment in half for this chopped salad then you’re good to go.
Chop up a red apple and large carrot, then defrost some frozen sweet corn (Birdseye has the sweetest corn, in my opinion!) then layer the ingredients chopped-salad style over a bed of lettuce. Top with a seasoned, sauteed, and chopped chicken breast for protein, then drizzle the whole thing with the Orange-Ginger Vinaigrette. Salads are served!
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Sunshine Chopped Salad with Orange-Ginger Vinaigrette
Sunshine Chopped Salad with Orange-Ginger Vinaigrette is packed with energizing citrus, fruits, and vegetables.
- Romaine lettuce (as much as you want)
- 1 red apple (I like Honeycrisp or Pink Lady,) chopped
- 1 large grapefruit, segmented
- 2 oranges, segmented
- 1 large carrot, peeled and chopped
- 3/4 cup frozen sweet corn, thawed
- 1 chicken breast (about 8oz,) seasoned, sauteed or grilled, then chopped
- For the Orange-Ginger Vinaigrette:
- 1/4 cup extra virgin olive oil
- juice of 1/2 an orange
- 2 Tablespoons rice vinegar
- 1 Tablespoon honey
- 1 teaspoon fresh grated ginger
- salt and pepper
- Combine all ingredients for Orange-Ginger Vinaigrette in a mason jar or bowl. Shake or whisk to combine then set aside while you assemble the salad.
- Place lettuce on plates then divide and top with chopped apple, grapefruit segments, carrots, orange segments, sweet corn, and chicken. Drizzle with Orange-Ginger Vinaigrette then serve.
Vinaigrette recipe slightly adapted from Steamy Kitchen.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This salad was an absolute joy to eat, like the beautiful sunrise it resembles is to see – especially on these long and cold days. Hope you enjoy!