If you are what you eat, I’m a large bag of shredded broccoli, brussels sprouts, kale, cabbage, and dried cranberries coated in a sweet & tangy poppyseed dressing. And a half-empty bottle of Sauza.
Because life is all about balance.
Now that school and soccer practice is back, I’m finding myself short on time and energy in the evenings and have been putting some of our favorite quick & easy dinners back into heavy rotation and relying on the “cook once-eat three dinners” method. We’ll be sharing some of those new quick & healthy recipes with y’all in the next few weeks.
Because it only takes, like, 9.37 minutes to make, “Spicy” Honey-Glazed Salmon shoots to the top of the list, as does anything I can make with the two bags of Salad Chicken (or Purse Chicken, if you’re Erica) I always have in the fridge.
Both of those are excellent candidates to top the bag of my latest obsession, the Sweet Kale Salad that my friend Shannon introduced me to from Costco.
And it’s a legit obsession. I bought 3 bags yesterday. Each bag will expire inside of a week. And there’s absolutely zero chance that they even last that long.
The poppyseed salad dressing that comes in the salad kit is too high fat/high sugar for my 1500-calorie, 45-30-25 half-marathon nutrition plan so I extend the dressing with some skim milk, fat-free Greek yogurt, and some cider vinegar (as noted in the recipe below). The dressing goes farther and I can use more.
But most importantly: dinner is on the table in 14.68 minutes.
Salmon & Sweet Kale Salad
A quick, halfway homemade dinner starring the Sweet Kale Salad Mix from Costco.
- 1 bag Sweet Kale Salad Kit (found at Costco in the cold produce room)
- 4 servings of the protein of your choice (highly recommend "Spicy" Honey-Glazed Salmon)
- To extend the dressing:
- 1 pack of poppyseed dressing from the salad kit (it comes with 2)
- 1/4 cup fat-free Greek yogurt
- 1/4 cup skim milk
- 1 Tbsp cider vinegar
- Open the salad kit and empty the greens and the packet of cranberries and pumpkin seeds into a very large bowl. (If you are going to eat all 4 servings within the next 48 hours, make the entire salad. If not, make half now, half later.)
- In a medium bowl, whisk together the poppyseed dressing, yogurt, milk, cider vinegar, and a tiny pinch of salt.
- Add the dressing to the greens and toss until completely coated.
- Let sit 15 minutes and then serve topped with salmon or chicken.
- Store leftovers covered, for up to two days.
Yields: 4 servings
Estimated time: 15 minutes