Power Salad
Buzz Savories Power Salad
October in Nebraska, and I feel the vigor of autumn in the air. Vigor shows its powerful self in the vegetables that grow easily and happily in late fall. The Red Russian Kale, Lettuce Salad Mixes, Spinach, and Brussel sprouts – each filled with deep energy, enthusiasm, and vitality.
Today I’m making a Power Salad with vigorous vegetables supplied by Nebraska growers and our fine, local grocers.
I sent in my order of fresh lettuces, spinach and kale to the Nebraska Food Co-op. The Co-op contracts with Nebraska growers then distributes fresh, natural fruits, vegetables, meats, baked goods, and dairy grown and processed by Nebraska farmers and producers. We buy on-line, and our order is delivered to a convenient location in our town for pick-up.
In October I munch on a Nebraska grown Power Salad of Red Russian Kale, a Lettuce Salad Mix, Spinach, Brussel sprouts vine-fresh apples, and cashew nuts. Please join me.
For me to recommend a recipe for you, the recipe must satisfy 3 requirements – 1) amazing flavor 2) simple to make 3) easy clean-up. The Power Salad Salad satisfies the standards as listed, and even better it satisfies my goals for well being.
The Power Salad’s hearty greens are dressed with a savory dressing. Buzz Savories Spicy Beer mustard takes a bow since the play of flavors could not perform as delightfully with any other mustard.
Mix your salad greens and brussels sprouts, cover and refrigerate. To serve, drizzle the dressing over the greens, toss in the apple slices and cashews and toss again.
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Spicy Beer Mustard
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Mix & Match Sets
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Power Salad
What You'll Need:
Salad
- ½ cup Roasted cashews
- 2 handfuls Kale or Swiss Chard or a mix of each
- 3 handfuls Baby spinach
- 3 handfuls Mixed young, fresh lettuces
- 1 head Butter lettuce or another lettuce - romaine?
- 6 Brussels sprouts
- 2 medium Pink Lady or Honey Crisp apples or local apples
Power Salad Dressing
- ⅓ cup olive oil
- 1 bunch green onions
- ½ large lemon (3 Tb. juice)
- 1 medium garlic clove
- 2 Tb. Spicy Beer Mustard
- ½ tsp. sugar
- ¼ tsp. salt or more to taste
- ¼ tsp. freshly ground pepper or more to taste
How To Prepare:
Salad
- Wash and dry the greens in a salad spinner or roll into a tea towel and refrigerate to dry.
- Remove the stems and ribs of the kale and Swiss Chard, Roll the leaves into tubes, and then slice into 1/4 inch slices.
- Roast the cashews if raw by oiling a baking sheet, sprinkle the cashews on the sheet and bake in a 250 degree oven for approximately 20 minutes or until you smell the nuts toasting. Remove from oven and cool.
- Slice the apples as you wish - matchsticks or chunks.
- Cut off the stem end of the brussel sprouts, and shred them in a grater or food processor, or mandolin or slice with a sharp knife.
Power Salad Dressing
- Slice and finely chop green onions and transfer to a bowl.
- Juice the lemon and discard the seeds - 3 Tb. lemon juice.
- Finely grate the garlic into the bowl.
- Whisk in the Spicy Beer Mustard and season with salt and pepper.
- Whisk the sugar into the mix.
- Drizzle dressing over the greens, and toss with your hands to coat the leaves.
- Add the cashews and the apple slices and gently toss to incorporate.