Power Boston Lunch Classic
Start with mustard greens. Add quinoa, sun-dried tomatoes, okra, snap peas, pineapple, blue cheese, toasted coconut, and fonio. Finish with garlic herb. Taste before serving and adjust acid, crunch, and salt.
Ingredients
mustard greensquinoasun-dried tomatoesokrasnap peaspineappleblue cheesetoasted coconutfoniogarlic herb
Tasting Notes
Start with mustard greens. Add quinoa, sun-dried tomatoes, okra, snap peas, pineapple, blue cheese, toasted coconut, and fonio. Finish with garlic herb. Taste before serving and adjust acid, crunch, and salt.
Salad Lingerie™
Try a blend of 70% olive oil and 25% vinegar with a dash of soy sauce instead of salt and a spoonful of mayonnaise. Whisk with a fork for 60 seconds or use a food processor.
You don't dress up a great salad idea with store-bought dressing — our salads always wear custom-made lingerie.
Add Some CrewCrunch™
If you must wear something, a classic crew neck is always a safe bet. Likewise, crunchy toasted bread croutons are always a good add-on to any salad.
Try this simple recipe: take four large pieces of whatever bread you have, sourdough best, and cut into large cubes. Place on a toaster oven rack or oven rack. Drizzle with olive oil, salt and pepper to taste. Add sage and rosemary fresh herbs. Cook on low heat at 200–250°F for 20–30 minutes.
