Sunday, June 16, 2013

(slightly) wilted spinach salad with kielbasa, for father's day




Since peaches are so good right now, I've been adding them to my salads, and loving it. This hearty and full of flavor version is what I made for Brett and myself for lunch recently. It is perfect for father's day; substantial, healthy, celebratory. The spinach gets wilted from adding the pan-cooked kielbasa, broccoli, and mushrooms. I thought about coming up with a new dressing but the tahini works so well, that's what I would recommend. I actually used rice wine vinegar instead of lemon juice, making it a bit sweeter.

2 good handful of spinach
2 cups chopped broccoli
3 baby portabella mushrooms, sliced
1 large carrot, diced small
1/3 red pepper, diced small
1/2 avocado, diced
2 green onions, chopped
1 large peach, chopped ( I peeled mine but you don't have to)
1 tofurky kielbasa, quartered and diced
2 tsp braggs liquid amino acid or soy sauce

First,  chop the carrot, red pepper, green onion, peach, and avocado so it will be ready when the other vegetables are still hot. In a skillet, drizzle in a bit of olive oil, sauté the mushrooms and broccoli over medium high heat for about a minute, then add the kielbasa and the bragg's, and cook, stirring a lot so everything gets equal time to brown. In five minutes the broccoli should be soft, and the kielbasa is browned and a bit crispy. 
Divide this heated mixture between two plates of spinach. Top with the carrots, avocado, red pepper, green onion, peach (mine was the white type), and spoon over a bit of the dressing.






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