kale salad, passages malibu

New Recipes for Healthy Eating in December

December usually means family gatherings with far too many helpings of far too indulgent dishes. If you’re worried about your expanding waistline, look no further than these light, delicious, and easy to prepare dishes from the Passages Malibu Pinterest.

KALE SALAD

• 1/4 lb wild arugula

• 1/2 bunch of laminate kale, stems removed and torn into small pieces

• 1 shallot, thinly sliced

• 3/4 cups homemade breadcrumbs

• 1/4 cup crumbled greek feta

• Lemon Vinaigrette (recipe follows)

INSTRUCTIONS

  1.  In a large bowl, combine the arugula, kale, feta, shallots, and 1/2 the breadcrumbs. Slowly drizzle a little vinaigrette on the salad and star mixing. Continue adding the vinaigrette until the leaves are coated. Taste. Season with sea salt and freshly ground pepper if necessary.
  2. Whisk in the oil and adjust the seasonings. Mix in pomegranate seeds and chives, if using.
  3. Refrigerate until ready to serve. Stir thoroughly before using. 

Lemon Vinaigrette

• 1 tbsp fresh lemon juice

• 1/2 tbsp cider vinegar

• 3 tbsp olive oil

• pinch sea salt

• freshly cracked black pepper

INSTRUCTIONS

  1. Combine lemon juice, vinegar, olive oil, a generous pinch of sea salt, and some black pepper in an airtight jar. Shake to combine. 

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POMEGRANATE VINAIGRETTE

• 1/4 C fresh or bottled pomegranate juice

• 1/8 C Cider Vinegar

• 1 tbsp Honey

• 1/4 C. Olive Oil (Not Extra-Virgin) or Sunflower Oil

• Salt and Pepper, to taste

• Pomegranate Seeds, for garnish

•  1/2 tbsp chopped chives, for garnish

 

INSTRUCTIONS

  1. In a medium bowl, mix the pomegranate juice, vinegar and honey, and let sit for 10 minutes.
  2. Whisk in the oil and adjust the seasonings. Mix in pomegranate seeds and chives, if using.
  3. Refrigerate until ready to serve. Stir thoroughly before using. 

GRILLED SALMON

• 1 Recipe Pomegranate Vinaigrette

• 4 (4-6 oz) boneless, skinless salmon fillets

INSTRUCTIONS

  1. In a medium bowl, prepare the pomegranate vinaigrette.
  2. Season the salmon fillets with salt and pepper, if desired. Lay them in a 13X9-inch glass or ceramic pan and pour over remaining vinaigrette. Turn fillets to coat with vinaigrette. Cover with plastic wrap and refrigerate for at least 20 minutes, but no longer than 3 hours.

Meanwhile, heat a large, indoor tabletop grill. Place salmon on the hot grill, cover and cook for 1 minute. Give fillets a quarter turn to get cross hatch grill marks and continue to cook for 3-4 more minute or until salmon is done to your liking. Usually it takes 5 minutes per 1/2” of thickness. Discard vinaigrette used for marinating. 

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