If you’re looking to start this year afresh, then why not start with my “Go Green Spinach, Brussel, and Arugula Salad.” See, I consider vegetables and greens of some sort, a necessary part of my diet. After all, it is one of the five food groups, and for health reasons it should not be excluded because of the nutritional value they provide.
As much as, we as Americans, want to live out our lives primarily as carnivores devouring solely meats and proteins, let’s be sure not to omit these all-to-important veggies in some form of feeding and eating process, as these too can be dressed up in deliciousness like that of a savory steak and seasoned mash potatoes.
So, as your special food cheerleader and coach of some sort, I have brought to you a salad recipe I’m sure you will enjoy, and although I have given you a recipe card below to follow, you can feel free to make any necessary adjustments where the ingredients are concerned to suit your own likes, preferences and taste.
SUBSTITUTIONS
For those who are not a member of Popeye’s little family 🙂 the spinach can be swapped out for curly kale. However, if you are not interested in adding “curly” to this particular “go green” recipe here, then good ole Romaine lettuce will likewise do. I just prefer to go with the healthier options myself. Also, I’m very much aware that there may not be many fans, giving a big shout out at eating brussel sprouts, again feel free to substitute it maybe with broccoli florets or chopped asparagus. And as far as arugula is concerned, because it brings with it a nice peppery bite to any food party, it is generally well received and to my knowledge is not joined with and is met by very few food critics.
Sliced zucchini is also a player in this salad bowl and can likewise be substituted with cucumbers if preferred. Then there are chopped celery pieces in this salad mix to give it a special crunch but if preferred you can simply leave it out. Finally, being someone who enjoys some form of protein with my meal, and yes that oftentimes includes salads too, therefore, I added oven roasted turkey deli pieces as represented in my photos (or even chicken will do), but again this too is optional to leave as strictly vegetarian.
So, as you can see you have options and that there are numerous ways to prepare and take vegetables to another level, and this simple and healthy salad is just such a one that I’m absolutely confident you and your family will enjoy.
For the dressing, I made a simple Balsamic Vinaigrette, but feel free to swap it out for either a lemon or apple cider vinaigrette instead, but only if you loathe Balsamic dressing. Otherwise, I encourage you to at least give it a try as it pairs beautifully with not only this super healthy salad recipe, but with any.
Go Green Spinach, Brussel, and Arugula Salad (with Deli Oven Roasted Turkey Pieces)
Light green salad of fresh spinach and arugula with shredded brussel sprouts in a sweet and tangy Balsamic Vinaigrette
Ingredients
- 1 cup Fresh Baby Spinach
- 1 cup Brussel Sprouts, shredded
- 1 cup Fresh Arugula
- 1 Zucchini, sliced
- 1/4 cup Celery, sliced
- 1/2 cup Apple Gate Oven Roasted Deli Turkey (or Chicken), chopped or torn into pieces
For the Balsamic dressing
- 1/4 cup Primal Kitchen Balsamic Vinegar or your choice
- 1/4 cup Primal Kitchen Olive Oil or your choice
- 1 tbsp Primal Kitchen Dijon Mustard or your choice
- Juice from half a lemon
- Salt and Pepper to taste
- Pinch Red Pepper Flakes
Instructions
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Add spinach, arugula, brussels, zucchini, celery and turkey pieces to a large bowl.
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Drizzle with balsamic vinaigrette and gently toss to combine.
For the balsamic vinaigrette
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Add vinegar, Dijon, lemon juice, red pepper flakes, and salt and pepper to a small bowl. Whisk to mix. Then add in olive oil gradually while continually whisking for 2-3 minutes, to allow the dressing to thicken and emulsify.
Recipe Notes
Whenever possible, choose organic vegetables and ingredients.
