Gluten-Free “Super Food Salad”
My inspiration for this salad was a salad kit that I came across in Costco last weekend. When I looked at the package details I decided not to purchase it. Other than the wonderful variety of greens, the rest of the kit was not for me. There was a creamy poppy seed dressing and some other add-ins. I decided to try to create my own version using a mustard balsamic vinaigrette dressing and adding some slivered almonds. Yum!
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons FOR THE DRESSING:
- 2 Tablespoons Whole Grain Mustard
- 3 Tablespoons Dijon Mustard
- 1 whole Balsamic Vinegar
- 3 Tablespoons Lemon, Juiced
- 1-½ cup Olive Oil
- 1-½ cup Salt And Pepper, to taste
- 1 cup FOR THE SALAD:
- 1 cup Kale, Shredded
- ½ cups Brussels Sprouts,shredded
- ¼ cups Purple Cabbage, Shredded