Plant based “Field Salad”
1 cup millet cooked
1 cup quinoa cooked
1 1/2 cup corn sautéed
1/2 cup baby arugula
5-7 Brussel sprouts shaved
6-8 mini sweet peppers
1 smaller head of romaine lettuce cut finely
3 stocks of Italian kale chopped
1 hand full of Italian parsley chopped
1 English Cucumber chopped in half-moon shapes
juice of 1 lemon
salt and pepper to taste
1/2 t. onion powder
garnish with fresh avocado and smoked paprika
To start run the mini peppers, Brussel sprouts, and cucumber through the slice option on your Cuisinart. Add chopped lettuce and parsley. Drizzle in a touch of olive oil, add salt and pepper along with onion powder. Add the kale and before mixing squeeze the lemon juice directly on the kale and let it rest while you prep the rest of the salad.
I throw my grains millet and quinoa in the pressure cooker for 3 min or cook over the stove according to package directions. Fluff and add to the salad. Saute in a non stick pan the corn to a tender golden about 4-5 min. Salt the corn and allow it to cool just a bit and then add it to the mix.
The Field Salad is just about ready! Simply portion it out and slice avocado on top and garnish with fresh cracked pepper and smoked paprika. If desired serve with an extra slice of lemon.