I write this post while in a deep depression from my couch. I am only 3 episodes away from the completion of the entire Gossip Girl series (yes, I’ve seen it, just binge re watching it). I have watched 118 episodes, and upon completion, I will have spent 4,017 minutes watching high schoolers be way cooler than I can ever hope to be. Time well wasted, and to drown my sorrows, I believe I’ll open a bottle of Sauv-B and wait for my husband to come home and judge me.
Watching all these high school hotties made me realize that my post baby bod could use a little more lettuce in my life, and inspired me to amp up my salad game. Enter in the chopped kale/arugula salad with pesto dijon vinaigrette.
Pesto Vinaigrette
- 1 bunch basil
- 1/2 C. toasted pine nuts
- 1 C. olive oil
- 1/3 C. grated parmesan
- juice of one lemon
- 2 cloves garlic
- 1/3 C. white wine vinegar
- 2 tbs. dijon mustard
Combine all the ingredients in a food processor or blender until smooth. You can also omit the vinegar and mustard for a plain pesto.
Kale and Arugula salad (chicken optional)
makes 4 entree sized portions
- 1 bunch kale, chopped
- 1 bag/box arugula (5 oz.) chopped
- I had some spinach in the fridge, which I added. If you have any leftover salad greens you need to use, throw them in there
- 2 green onions, chopped
- 1/2 C. chopped candied pecans
- 2 chicken breasts (I just used ones from a rotisserie chicken) thinly sliced
- 1 C. toasted spicy quinoa, recipe below
- 1/8 tsp. cayenne
- 1/8 tsp. garlic salt (really just a few shakes of each)
- 3-5 dried apricots, chopped (could also used craisins, golden raisins, dried cherries)
Combine all the ingredients together and toss with dressing (you probably won’t need all the dressing, just add in enough to moisten (EW) the salad.
I served mine with bread because I’m human, and I wanted my friends to like me.
To make the toasted spicy quinoa, cook 1/2 C. dried quinoa according to the package instructions. Transfer to a parchment lined rimmed baking sheet, sprinkle with cayenne and garlic salt, and cook at 425 for 10 minutes until toasted. I use cayenne because the candied pecans and apricots give the salad a little sweetness, and the acid from the dressing and spice from the quinoa balance it out well. I actually like to buy the central market pre-cooked quinoa that they sell in the rice section, which saves time (this one: https://www.heb.com/product-detail/central-market-quick-heat-white-amp-red-quinoa/1761920). You could really use any grain, just make sure you toast it, as it adds a nice crunch!
Well, hope you enjoy. I have to get back to what is really important in my life….my family GOSSIP GIRL
