Power Up: Salads

Power Up: Salads

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Hearty Veggie & Brown Rice Salad

– Ingredients-

2 cups cooked brown rice
3 cups butternut squash, cubed
2 cups broccoli florets
2 small beets, steamed or roasted, cubed
1 cup fresh garden peas (optional: frozen or canned peas.)
8 cups kale and red cabbage (or greens of choice)
1 cup parsley, chopped

Lemon Tahini Dressing
4 tbsp tahini
1½ tbsp maple syrup or honey
1½ tbsp olive oil
2 tbsp soya sauce, low sodium
3 tbsp lemon juice (1 large lemon)
1 tsp salt
½ tsp garlic powder
⅛ tsp cayenne pepper
3 tbsp water to thin or as needed

 

– Directions –
  1. Cook brown rice according to package directions.
  2. Roast cubed squash at 425°F for 15 minutes on a lightly oiled pan. Add broccoli florets and roast for 10 more minutes. Cool slightly.
  3. Prepare kale and cabbage. Sprinkle lightly with salt. 
  4. Cook peas according to package directions.
  5. Whisk together dressing ingredients. Add to greens and parsley.
  6. Add brown rice and veggies to greens. Divide into four portions. Enjoy!
  7. Yields 4 large salads.
– Nutritional Analysis –

(per serving): calories 371, fat 10.3 g, carbs 64 g, protein 13.3 g, fibre 10.6 g, sodium 400 mg 

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