I have been struggling with this super restrictive paleo food plan I am currently doing_again. I am no longer missing grains or sugar, but I really have felt like I have been in flavor denial. A few days ago I was looking for recipes packed with "taste" while still remaining true to the Whole 30 food plan. I was not searching for anything particular and certainly not a salad or side but I stumbled on this at The Clothes Make The Girl and knew I would eventually try it. Eventually came sooner rather than later. I have learned since starting this food plan when I see something interesting to go ahead and write the ingredients I need to buy on my shopping list. (Side note: I also write the name of the recipe to the side of the ingredient because I have gotten home from the store and not remembered why I bought something specific.) I went shopping that same day and threw this together that evening for the next day.
I did this differently than the directions of the original recipe because
I did not read the directions before making the salad and had completed it before I even read them I am so creative in the kitchen. (uh yeah, that's it). Even with my mistake new take on the recipe, it was delicious!
2 carrots, chopped
2 celery ribs, chopped
4 scallions chopped
1 red pepper ( roasted and chopped) I used jarred peppers
1/3 cup pimento stuffed olives, chopped
1/3 cup pitted black olives, chopped
1/4 cup mild pickled pepper rings, chopped
1 clove garlic, minced fine
1 tablespoon dried parsley
2 teaspoons Italian herb blend
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt to taste
pepper to taste
Mix everything in a large bowl and stir until it is well blended. Store in an air-tight container in the refrigerator for at least 24 hours. Serve cold as a salad or side dish.
Ok, this is honestly some of the most flavorful food I have eaten on this plan. It made a large bowl and I was so excited as I tried the first bite. I was thinking how delicious it would be the next day for lunch, but it seems I was not the only one who thought it was delicious. When dinner was over there was not a shred of the salad left. I would have been a lot more upset if I did not have 1/2 of a head of cauliflower left in the fridge. I have made this 3 times now and we still love it, but now we are not fighting over who gets the last bite. It is so easy to make that I can have another made in just a few minutes.
I can see having this weekly whether I am doing a paleo plan or not. It would be fantastic with a little chopped salami and some chopped mortadello. The original recipe called for wine vinegar, but Whole 30 declares it off limits so I substituted balsamic. The wine vinegar would be fabulous, I think.
This makes me hungry and there is about a cup left. Guess I know what I am having for supper tonight! And I am not sharing!