My husband and I recently decided to take a mini trip to Tampa, FL for a weekend to get some R&R and to spend alone time together. Even though we do not have children, regular life and work get in the way of our quality time, so we try to get out of town every couple of months to get out of our everyday environment and prioritize one another and our time together.
This specific getaway, we went to Tampa specifically to go to the Dali museum. Unfortunately because of Covid and a recent Van Gough exhibit, the museum was sold out and was only allowing customers to come in at specific times and for specific timeframes. So instead we went to the Tampa Aquarium and explored Hyde Park.
We also did what anyone does on this adventure, we ate at fabulous restaurants. One in particular was called On Swann which was recommended to us by my sister-in-law who used to live in Tampa. It was hard to get reservations so we ended up going at 9 PM on a Saturday night. It was sooo packed! Which is ok since we had reservations, and thank goodness we did because all that was available were community tables. I do not generally mind community tables, but it was a special night and a special date.
Before going to the restaurant, we looked up the menu online and had already decided what we wanted…isn’t that the normal thing to do? My husband loves Ribeye steaks, and they had a steak that was aged and it was for 2-3 people, so of course, that’s what we got. However, I am not a big red meat eater, so I asked if we could get a salad a’la carte to share.I had already seen the photos of this one kale salad on their Yelp page and decided it looked delicious and healthy.
And Oh Boy, Oh Boy, was it good! Even my husband who is a meat and potatoes kind of man was in love with this salad, so obviously, when we got home he asked if I could replicate it so we can enjoy it at home. I have a nack for replicating recipes just from having tasted it and making the recipes in my head. So here is one of the very best kale and mixed green salad recipes I have ever tried and made.
**Note–with my recipe, I made a pork loin with a creamy mustard sauce and quinoa. **
- 3 raw brussel sprouts
- 1 c. fresh kale (I used baby kale for this recipe)
- 1 c. raw baby spinach
- ½ c. fresh arugula
- ½ c. corn (fresh is better than canned)
- ¼ c. feta cheese
- 3 tbs. Green Goddess dressing (I used the brand Gotham Greens from Whole Foods)
- Salt and pepper to taste
Per Serving: 1 c. (serves 2) | 220 calories
First things first, you need a cutting board, sharp knife, and a medium size bowl for mixing. Let’s start with the brussel sprouts:
- Take off the spoiled leaves around the brussel sprouts and cut off the end of each. Half them lengthwise and then chop until minced then place in the bowl.
- Then take your kale and take out the large vein in the middle by cutting down that line very closely. Chop it until it is minced and place it in the bowl.
- Repeat the same step with the spinach and arugula and add all of them to the mixing bowl.
- Drain the corn if it is canned…if it is fresh, cut off the cob until it is about ½ a cup and place in the bowl.
- Add the feta cheese and your Green Goddess dressing and mix thoroughly.
You can serve this as a side salad or eat alone for your lunch. I tend to double the recipe or even triple it so that I can have it with my dinner and then the other serving for lunch the next day. So far, I have only made this for my husband, but he continues to ask me to make it because it is so good, filled with nutrients, and most important, lots of fiber!
**If you want to cut back on calories, serve it with oil and vinegar then season it with salt and pepper vs. using the Green Goddess Dressing**
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