Sunday, August 18, 2013

18 Almond Citrus Salad - #SundaySupper #Lunchbox



Happy Sunday everyone, I hope you've had a great weekend so far. Sadly though, Sunday brings the beginning of the work/school week, and the day-to-day routine associated with it. One thing I love and appreciate about not eating gluten is my Sunday is filled with a couple hours of getting meals ready for the week. I work roughly 40 hours a week and also learn in a part-time graduate program during the week, so any meals I can have ready for the week make my life tons easier. This is why I was excited to see this week's Sunday Supper theme is lunchbox meals.

This week I'm sharing one of my favorite salads, a vegetarian almond citrus salad. The only component that needs to be made is the dressing, so it's great to prepare a day or two ahead of time. I normally make the dressing on Sunday, and store it in a small jar in the refrigerator. I hope you enjoy this and all the recipes this weekend! Thank you to Liz for hosting!


Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
Sweet Treats:

And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Almond Citrus Salad

Prep Time 10 minutes
Inactive Prep Time 5 minutes
Cook Time 5 minutes
Servings 5-6

Ingredients
2 romaine lettuce hearts
1 bag of shredded carrots
3 oz sliced almonds
3 oz dried cranberries
zest of one lemon
1 tbsp olive oil
2 cloves of minced garlic
juice of 2 lemons
1/4 cup low fat buttermilk
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Steps
Chop the lettuce into bite size pieces. In a medium bowl, toss the lettuce, carrots, almonds, cranberries, and zest together. Set aside.

Heat a sautee pan over medium heat, and add 1 tbsp olive oil. Once the pan is hot, add the garlic, and sautee the garlic until it becomes soft, about 5 minutes. Transfer the garlic to a small bowl, and refrigerate it for 5 minutes.

Once the garlic has cooled, whisk the juice, garlic, butttermilk, 1 tbsp oil, salt, and pepper together. Toss the dressing with the salad and serve!

18 comments:

  1. Such a delicious salad, TR! I would even serve it to company, but it would make an outstanding lunchbox entree...love the buttermilk dressing.

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  2. Hezzi-Ds Books&CooksAugust 18, 2013 at 8:02 AM

    Sounds like a bright and delicious salad! I enjoy fruit in my salads.

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  3. Love your lunch idea! It's so perfect!!

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  4. This sounds like a great salad. I eat salads almost everyday for lunch and would love to try this one soon.

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  5. Salad for lunch works for me!

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  6. That sounds so goo! I love almonds and cranberries in my salads.

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  7. Okay...must try this dressing. Cooking the garlic (and cooling it) for the dressing is something I haven't tried yet. I always use raw and now I'm thinking of all the possibilities with cooked garlic or garlic infused oil.

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  8. Garlic and almonds are delicious together, can only imagine how well this works

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  9. The buttermilk based dressing sounds fantastic TR. And the salad looks to be pretty yummy, too! Thank you for sharing =)

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  10. I love chicken salad and this one looks so healthy and good!! I always like to add a nut and a fruit, just seems to make it so much better. Thanks for sharing!!

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  11. Thanks! I love the buttermilk dressing as well, simple yet delicious!

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  12. I do as well, it's the easiest way of controlling gluten intake at work. What's your favorite lunchtime salad?

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  13. I always love the taste that cooked garlic brings. I feel the same way for caramelized onions!

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  14. I do Greek inspired ones a lot, mainly because I always have those ingredients. Spring mix, feta, kalamata olives, tomatoes, anything else I can find that goes with it. Or fruit and nut. My lunch time salads are just a bunch of random stuff I find in the fridge usually.

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  15. Sarah | Curious CuisiniereAugust 19, 2013 at 10:44 AM

    This sounds like such a healthy and tasty lunch. I love almonds in salad!

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  16. Thanks! I always love almonds in salads as well, it's my favorite type of nut to add to salads.

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  17. That sounds amazing, what kind of tomatoes are your favorites for salads?


    I agree on lunch salads being a reflection of what's in the fridge, I normally throw whatever is available or I may not be able to use in a dinner into a salad. It's normally the most frequent way that I end up eating broccoli.

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