A Happy Salad for a Happy National RD Day!

Sadly enough, I don’t have a pie recipe to share today in honor of Pi Day. I don’t even have a recipe for something that could be stretched and twisted to somewhat fit the “pie” category – no pizzas, no savory pies, not even a breakfast pastry. I apologize for that. I also don’t have anything festive lined up for St. Patrick’s Day – I know, I know, I’m really slacking with these food-related holidays. I’ll try to get my act together.

Today is also National Registered Dietitian Day, though, and I can stretch and twist this “Happy Salad” to fit that holiday. I mean, just look at the title of the recipe – what RD wouldn’t love a salad that is described as “happy?” It also happens to taste great, and I think that even regular people – not just us uppity dietitians/dietitians-to-be – would love it. It’s simple, and the flavors are clean and distinguishable. The cilantro is bold, and the tomatoes would have shined if I had made this dish in a more seasonable month (as in, not the dead of winter when I really shouldn’t even be buying tomatoes at all unless they’re canned). I replaced the quinoa with millet, another fantastic grain, and it imparted a slightly chewier texture to the meal that quinoa wouldn’t have, and I liked that. Two ingredients you shouldn’t be shy with – the spinach, and the olive oil drizzled over at the end. The olive oil in particular adds this rich depth – the bites with the oil drizzle were definitely the best, in my opinion.

I want to keep this short because you know I’ll be back knocking on your virtual blog feed door tomorrow with a 30 Minute Thursday post, but I hope that wherever you are, the weather is gorgeous, your day is enjoyable, and you’re treating yourself to something at least as delicious as this salad.

Pie Recipes, since I didn’t make one special for you today: Blondie Brownie Candy Pie, Chicken, Artichoke & Sundried Tomato Pie

Jenna’s Happy Salad, adapted from Aggie’s Kitchen
Yield: 4 servings

The Ingredients
1 cup uncooked millet
15 ounces black beans (drained and rinsed if canned)
4-6 cups fresh spinach leaves
2 tomatoes, chopped
1 large cucumber, chopped
¼ cup chopped cilantro
lemon juice and olive oil, for drizzling

The Method
Place the millet along with 4 cups water in a sauce pot and cover to bring to a boil. Reduce to a simmer and cook for approximately 25 minutes, until the millet has absorbed virtually all of the water. Add the black beans to the pot for the last 5 minutes. Remove from the heat and, optionally, allow to cool to room temperature.

Assemble the salad by layering the spinach, millet and bean mixture, tomatoes, cucumbers, and cilantro. Drizzle the plate with lemon juice and olive oil, to taste, and serve.

Pin It

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS


Post a Comment