Sunday, August 14, 2016

Supreme Salad Casserole

     Some peeps think that Salad can only be served in a round bowl...who made up that rule!?  When you have so many ingredients to celebrate, it's better showcased in a casserole dish~thus Supreme Salad Casserole was born!  These 8 wonderful servings are only 215 calories, 20g net carbs and 9g protein.  I serve this with BRIANNAS Blush Wine Vinaigrette (not included in macros), of course this dish is so versatile, it would pair nicely with any of BRIANNAS fine dressings.  If you want to double the portions then you can turn this into meatless Monday, and take advantage of all the great vegetarian protein this medley has to offer!  Enjoy  ;)

Ingredients for 4 main or 8 side servings~
1 Roma Tomato, diced
1/2 cup Betterbody Foods Quinoa
1 extra large Ear Corn of the Cob, cooked and shaved (approx 7oz Corn)
3 heads Romaine Hearts, cleaned and torn into bite size (approx 15-16oz)
15-16oz can Garbanzo Beans, rinsed and drained
1 medium Red Bell Pepper, cleaned and diced
3oz Baby Carrots, grated or chopped in food processor
Medium ripe Avocado, peeled and sliced
4oz Goat Cheese, crumbled
Thin slice Purple Onion, diced
2 Tablespoons slivered Almonds
Dash Pepper, season to taste
1/2 cup BRIANNAS Blush Wine Vinaigrette, or other BRIANNAS Dressing (not included in macros)

     Dice Roma Tomato and drain on paper towel for several hours or as long as possible.  Cook Quinoa according to directions, set aside.  Cook extra large Corn on the Cob in boiling water for 5 minutes, remove til cool to touch, slice Corn off the Cob, set aside.  Clean and tear Romaine into bite size pieces into casserole dish.  Top with Quinoa, drained Garbanzo Beans, Bell Pepper, Tomatoes, Carrots, sliced Corn, Avocado, Goat Cheese, Purple Onion, and slivered Almonds in that order.  Garnish with Pepper, and dress with Blue Wine Vinaigrette or another BRIANNAS favorite.  Enjoy  :)

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