Did everyone have a good Easter? Or are you having a pleasant Passover?
Are you recovering from that 24 hour jelly bean binge? In need of a good salad? Want me to stop asking questions already, jeez?
Okay, sorry. I’ll stop. My Easter was pretty relaxed, we went over to Jason’s Grandma Lula’s house for a big family gathering. I had a pretty good time hiding the plastic eggs and then watching the kids find them. Most of the kiddos are pretty young — the oldest is 8 — so it was a riot watching them find egg after egg. A lot them them were so small they just toddled around, their arms barely long enough to wrap around their Easter baskets.
As with any large family gathering, there was beacoup food and beacoup leftovers. If this sounds familiar you’re in luck because I have a supper yummy leftovers salad for y’all.
I kept mine pretty pared down, but you can always add more stuff on top if you have. Salads are always a good way to use up leftovers because changes are you’re probably pretty stuffed from the previous day and are craving something light and simple. Well, that’s how I am anyways. I’m not as bad as I used to be when I was growing up. Gosh. I used to stuff myself silly, mainly on sourdough rolls and butter and then feel terribly sick and bloated afterwards. See, my mom didn’t allow white bread or butter in our home, so I always had to get my fix when we visited relatives.
By the time the holidays were over, I was happy to once again sit down at the dinner table with my mom’s salads. She used to make, and still makes, the most wonderful salads. I definitely get my love of greens from her. I get my love of bread and butter from my grandma. Speaking of which, I just made the most amazing gluten free and vegan rolls. It’s actually not a KWC original, but something I swiped from a recipe that’s floating around various places on the interwebs. I made a few modifications and viola: the crunchy-on-the-outside, chewy-on-the-inside rolls that I’ve been searching for ever since the dawn of Annie’s Wheat Allergy. I can’t wait to share it with you.
But first: let’s talk about this fat free strawberry salad dressing, cause it is positively awesome and possibly a stand-alone dish. It’s made with fresh strawberries and mint, doused with lemon juice to let the strawberry nectar run. The results are bright and zingy, the perfect pop to kill the post-holiday carb coma.
note: if your potatoes are already cooked, you can skip steps 5 and 7
- 2 huge sweet potatoes (about 2 1/2 lbs worth(
- 4 cups hard packed kale
- 1 head of buttercrunch lettuce, rinsed and dried
- 1 yellow bell pepper
- seasoned salt
- coconut oil
- 2 cups sliced strawberries
- 1 1/2 cups light packed mint leaves
- poppy seeds, optional
- 1/4 of a red onion
- 2-3 tbsp brown sugar
- 1/4 cup lemon juice
- scant 1/2 tsp salt
- You ant to make sure to prepare the dressing first so that it has time to sit and let the juices run a lot.
- Tear up the mint leaves, or snip them to smaller bits.
- Combine all dressing ingredients in a bowl and set aside.
- Turn on the broiler
- Stab the potatoes several times with a fork and wrap them in wet paper towels. Microwave for 4 minutes.
- Dice the potatoes
- Microwave for 7 more minutes
- Toss the potatoes in coconut oil and seasoned salt
- Lay the potatoes out on a cookie sheet and set under broiler
- Broil for 4 minutes, toss, and then 4 more minutes. Remove from oven immediately
- While the potatoes are cooking, with the kale in the microwave for about 3 minutes. .
- Dice the yellow bell pepper and tear up the lettuce
- Once the potatoes are done, toss them with the lettuce, kale, and bell pepper
- Serve with dressing on the side to prevent wilting