Personally I have never been much in favor of the “green salad”. There is just not enough food in it for me and it needs a ton of dressing to have any taste. That does not mean I think it is a “bad choice”, it just means…I want more substance from my food.
So, I prefer to make bean and grain salads and have my leafy greens either as part of it or on the side. My favorite leafy green is kale.
Here are some of my personal lunches and dinner salads – mostly made within a few minutes from organic canned beans; I use Eden Foods for that, and veggies. Either whatever fresh is around or left-overs.
1. Cannellini beans, avocado, and pine nuts. Mix with good quality sea-salt, pepper, and olive oil.
2. Cannellini beans, avocado, and pine nuts. Chopped in sundried tomatoes.
Mix with good quality sea-salt, pepper, and olive oil.
3. Japonica black rice, wild rice, left-over roasted roots and onion, pine nuts and a dollop of miso paste from South River Miso (my favorite). Mix with good quality sea-salt, pepper, and olive oil.
4. Mix of grain and beans: brown rice, sweet brown rice, Hato Mugi (Job’s Tears), and barley. If you are gluten free omit the barley. Beans, you can choose whatever you like, but here it is great northern, and cannellini beans. Left-over roasted butternut squash, sweet potato, japanese yam, and sautéd kale. Mix with good quality sea-salt, pepper, and olive oil.
5. Sautéd kale. First add the garlic, peeled and cut into chunks, to the pan with about 1 table spoon of un-toasted sesame oil or olive oil, at low heat. Stir a bit until it is getting brown. Add the washed and chopped kale. Push it around a bit, add a little tiny bit of water to the bottom of the pan if you feel the oil is not enough to coat the kale. Give it only a few minutes. You don’t want to over cook it as it turns both boring and sluggish if you cook it for too long. Take it off the heat while it still has a vibrant green color. About 3 min should do it.