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Send a Meal Blog

Thursday, May 26 2016

Made with everything from good-for-you grains like farro and couscous to fun toss-ins such as avocado and pickled cantaloupe, these main-dish salads are anything but a meal side dish note. Best of all, they each have 10 or more grams of protein -- so you know they're dinner-worthy.

Ingredients

10 - cups vegetables cut into thin ribbons with a mandolin, such as zucchini, yellow summer squash, red onion, fennel, and/or hearts of palm
2 - cups torn kale
1 - cup flat-leaf parsley, cilantro, and/or basil
Chicken Broth (see recipe)
Chives
Directions
Arrange vegetables and herbs in a large bowl or on a platter. Serve in shallow bowls with hot broth ladled over. The hot broth will cook and soften the vegetables slightly. Top with chives.
From the Test Kitchen
*CHICKEN BONES FOR BROTH:

Use reserved bones from rotisserie chickens or cook 2 whole chickens in water for 1 1/2 to 2 hours or until meat is tender. Cool; remove skin and meat. Place meat in a storage container; chill or freeze for another use.

Chicken Broth
Ingredients
2 - pounds chicken bones
2 - white onions, chopped
2 - stalks celery, chopped
2 - carrots, chopped
1 - tablespoon black peppercorns
2 - sprigs fresh thyme
6 - cloves fresh garlic, peeled
2 - bay leaves
11 - cups cold water
Directions
Combine all ingredients in a large pot and bring to boiling over high heat. Reduce heat; skim off any foam. Cover and simmer for 1 to 1 1/2 hours. Strain contents through a fine mesh sieve into a clean pot. Discard bones and vegetables. Return broth to a simmer and adjust seasonings to taste with salt and pepper.
Nutrition Facts (Shaved Summer Vegetables)
Per serving: 65 kcal cal., 2 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 9 mg chol., 505 mg sodium, 9 g carb., 3 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email
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