Let's talk about the ultimate comfort food for warm nights: a big, hearty salad packed with fresh veggies, bold textures, and irresistible flavors. "Salads have come a long way," says Sarah Faris, a salad enthusiast and author of the new cookbook Salad Whisperer. "Gone are the days when a salad meant a pile of iceberg lettuce drenched in bottled dressing or a cold protein drowning in mayo. Nowadays, salads are a celebration of vibrant veggies, cooked or raw, tossed with carefully crafted dressings and topped with the most unexpected ingredients." So, why not whip up one of these nutrient-packed, mouthwatering salads this week? Your taste buds will thank you!
Baby Bok Choy and Shiitake Mushroom Salad
Serves 2
This salad is a flavor explosion that combines tender baby bok choy and earthy shiitake mushrooms. Here's how you make it: Start by heating up 1 1/2 tablespoons of canola oil in a 10-inch nonstick pan over medium heat. Toss in your mushrooms with a pinch of salt and cook until they're soft and golden. Take them out of the pan and set them aside. Next, heat another tablespoon of oil in the same pan and add four halves of bok choy, flat side down. Let them brown, sprinkle with salt, add a tablespoon of water, and cover the pan. Cook for about three minutes, then remove and repeat with the remaining bok choy. Once everything is cooked, chop it all up and toss it into a large bowl with cooked quinoa, edamame, green onions, julienned carrots, corn kernels, and black sesame seeds for garnish. Drizzle with the Miso Cashew Dressing, and you're good to go. For the dressing, soak 3/4 cup of raw cashews in water for six hours, then blend them with rice vinegar, garlic, ginger, white miso, neutral oil, sesame oil, and water until you get that perfect drizzling consistency.
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Nutritional Info: Per serving, you're looking at 1,070 calories, 37 grams of protein, 98 grams of carbs, 17 grams of fiber, 9 grams of sugar, and 63 grams of fat.
Crunchy Carrot and Broccoli Salad
Serves 2
This salad is all about crunch and flavor. Begin by preheating your oven to 350°F and spread some slivered almonds on a small sheet pan. Toast them in the oven for about 10 to 12 minutes until they're golden brown. While that's happening, bring a large pot of water and kosher salt to a boil. Add your broccoli florets and cook them just until they're bright green—this shouldn't take more than a minute. Once they're cooked, plunge them into an ice bath to stop the cooking process. Drain and dry the broccoli, then chop it coarsely and transfer it to a bowl. Now, pulse your carrots in a food processor until they're finely chopped and add them to the broccoli with raisins and almonds. Toss everything with the Smoky Tahini
