We know. Another salad. But, according to mom, this one is just too delicious and simple to make not to share. Plus, Cam and I have been picky eaters lately. And it's easier for mom to stick with tried and true main dishes and experiment a bit with sides for the 'rents to change things up. For that reason, and because we had NO leftovers last week, mom doubled most recipes this week. Which meant that we also ate leftovers way more than usual this week. By Sunday, when mom asked whether he'd like chicken burgers for dinner, dad said "you mean the chicken burgers I ate three times this week? no." Oh well.
btw, if you haven't checked out mom's other blog in a while, they posted a great weekly Paleo shopping list template and menu planner recently. You can download it for free -- just follow this link. Mom uses it to plan, organize, and shop for the week.
Monday -- dinner out at Daily Grill with Aunt Erin. Steak for mom and mac n' cheese for us.
Tuesday -- Roasted Pork Loin with Grapes and Balsamic Glazed Brussels Sprouts -- mom somehow ordered a 10.5 pound pork loin! She had to cut that baby into threes and freeze two sections of it. Even then, 3 pounds of pork is a lot of loin.
Wednesday -- leftovers (shocking).
Thursday -- Apple Basil Chicken Burgers and Roasted Carrots -- despite being our favorite chicken burger the last time mom made these, we were both finicky about them. We did love those carrots, though.
Friday -- leftovers (hahaha).
Saturday -- Baked Egg + Prosciutto Cups and Winter Salad -- we had a big group of friends over for brunch on Saturday and had leftover egg + prosciutto cups for din. Dad and Cam were itching to get out of the house, so they actually went on a dinner date. But mom and I stayed in and noshed more brunch food. If you don't eat dairy, just leave the cheese out.
Sunday -- Paleo Burgers, Sweet Potato Fries and Winter Salad. leftovers? mom tried. We insisted on something new, so she whipped up some easy burgers WITHOUT onions this week -- they were quite tasty (mom cut the paprika in half and left out the red pepper).
Winter Salad
(from Heirloom)
Ingredients
Salad:
- 4-6 cups mixed fresh spinach and arugula
- 1/2 cup pomegranate seeds
- 1-2 apples, chopped or diced
- 1/2 cup walnuts
- sea salt and pepper to taste
Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp raw honey
- 1 tbsp balsamic vinegar
- 1 tsp water
Directions
- Place all salad ingredients in a large bowl.
- For vinaigrette, whisk together all ingredients. Pour over salad and toss.
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