Salad to Soup

Recipe developer Mary Jane Miller is here to help you eat healthier in the new year by turning your salads into a soup instead.

SALAD TO SOUP

Your favorite choice of greens, Spinach kale, romaine, arugula, other leaf lettuces

Your favorite choice of whole grains

Your favorite protein, it could be chicken, cooked beans, hard cooked eggs, steak, etc.

  1. Drizzle a little olive oil in a saucepan over medium heat. I use the amount I would have used in my salad.  Sauté the onion a few minutes to soften.  Add mushrooms and cook a few minutes longer.  Add the other firm veggies (here it’s carrots, radishes and celery).  Season with salt and sauté just a few minutes longer.
  2. Pour in about a cup of chicken broth.  (Any broth or tomato juice works here).  Add few grinds of black pepper and the juice of half of a small lemon.  (This is the other part of my vinaigrette).  Bring this to a boil, reduce heat and simmer about 10 minutes or until veggies are tender.
  3. Taste and adjust the salt and pepper.  Add the chicken and greens. Cover and cook about 5 minutes longer or until greens are cooked through.  Add cooked grain and season with about a tsp. of organic soy sauce or tamari.  Enjoy!
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