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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.


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)
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

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
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
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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