One of the many wonderful kernels of wisdom I learned from Dr Joel Fuhrman is that for one meal a day salad should be your main dish.
When done right, a salad should be rich in nutrients, should be satisfying, look beautiful, and taste amazing. And it doesn’t have to be difficult to throw together a salad that checks all those boxes – like this one.
Serves 2 as a meal.
1/2 small red onion, sliced into 1/4” rounds
1 tablespoon blackstrap molasses
11 oz. box baby spinach
1 cup grated carrot
1 cup grapes
15-ounce can of butter/lima beans, rinsed and drained
6 walnuts in pieces
Cracked black pepper to taste
Cook the onion in a skillet on high heat for 5 minutes, stirring frequently and occasionally adding a few drops of water. When the slices begin to brown, stir in the molasses and 1 tablespoon water. Stir for a minute longer, until the liquid is absorbed, then remove from the heat.
Place the baby spinach in a large bowl. Arrange the carrots, grapes, beans, walnuts, and caramelized onions on top of the greens. Season with cracked pepper. Dress lightly with the dressing, and toss the ingredients together.
1/2 cup seasoned rice vinegar
1 to 2 teaspoons Dijon mustard
1 clove garlic, minced or pressed
Whisk the ingredients together in a bowl.
Adapted from Rip Esselstyn’s “Engine 2 Diet”