Marinated Weekday Salad
Weekday lunches at work certainly get pretty boring after a while. Well get this—this salad actually gets better the longer it sits. Yep, you heard right—finally, a real salad you can prep at the beginning of the week, and it's still yummy by Thursday. And! Just about any veggies work well here—just add in or out as you see fit. Mission accomplished:)
Makes 4 servings
What you need
5 tablespoons Tessemae’s Zesty Ranch
3 teaspoons almond butter
2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups)
½ cup toasted chopped pecans
1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin
2 cups cauliflower florets, thinly sliced on a mandolin
1 cup red and yellow grape tomatoes, halved
1 cup trimmed baby arugula
2 cups cooked sliced chicken breast and/or thighs
What you do
- Stir together 2 tablespoons of the Zesty Ranch and the almond butter in a medium bowl. Add kale and toss until leaves are well coated; season with salt and pepper.
- In another large bowl, toss together ¼ cup pecans, zucchini, cauliflower, tomatoes, arugula and chicken. Drizzle with remaining 3 tablespoons Zesty Ranch and season to taste with salt and pepper. Add kale to veggie mixture and toss to combine. Serve topped with remaining ¼ cup chopped pecans.