6 cups mixed greens
1 cup chopped fresh spinach
1 cup frisée (optional, as this lettuce can be bitter)
1 cup coarsely chopped iceberg lettuce
(You can do any greens mixture you like, this is just the one
I usually do)
Tomatoes, halved, seeded
2 cups cooked brown rice, quinoa, or other grain
Pine nuts, toasted
Some kind of cooked protein: sliced chicken breast,
ground turkey, sliced steak
Bacon, cooked and crumble
1 small clove garlic (if you have a large clove, cut in half)
1/2 teaspoon salt, plus a pinch
1/2 lemon, juiced
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon pure maple syrup
1. TO MAKE THE SALAD In the large glass bowl of your PrepOn Kitchen Nesting Bowls, toss the mixed greens, spinach, frisée, and iceberg lettuce and set aside.
2. TO MAKE THE SURROUNDIN’S Using the smallest cube accessory on your PrepOn Kitchen Prep & Chop, cube the cucumber, tomato, radishes, and carrot. Transfer each cubed vegetable to a small glass bowl.
3. TO MAKE THE DRESSING In a mortar and pestle, (or a Japanese suribachi—a serrated mortar with wooden pestle) muddle garlic clove with a pinch of salt until the garlic turns into a thin paste. Add lemon juice and mix, to get all the garlic from the mortar. Transfer to smallest bowl of your PrepOn Kitchen Nesting Bowls, add 1/2 teaspoon salt and some pepper, then slowly whisk in the olive oil, to emulsify. Finally, whisk in the mustard and maple syrup. Taste and adjust seasonings according to your preference.
4. Place the rice or quinoa in the glass dish of your PrepOn Kitchen Prep & Chop. Place all the bowls of the surroundins’ around the large glass bowl of mixed greens and place your PrepOn Kitchen Nylon Spoonula and Fork in the bowl. Leave your dressing in the smallest bowl. Let everyone mix and match to their preference.
5 Dig in and enjoy!
6 VARIATION For a spicy, creamier version of the dressing, whisk in 1/4 teaspoon wasabi powder and 2 teaspoons
mayonnaise. If you love a good kick, add even more wasabi!