It is March - yes; spring is just around the corner well actually here in Portland, we already see and smell it. Daffodils are blooming, the trees just started to bloom as well, and tulips are just around the corner. Well I know so is probably also the next storm but isn't it all part of spring? This weeks #SundaySupper theme is Eat Your Greens and DB of Crazy Foodie Stunts is our host.
We like greens in our house. Kale, Chard, Mache, Spinach….we have not met a green we did not like; and I am so glad that the entire family loves dark leafy greens just as much. Salad is something that we have on the table with every dinner, and both girls always enjoy it. I try to mix it up a bit - red leaf lettuce, green leaf lettuce, spinach, kale {lacinato is our favorite}, and today I bring Roasted Broccoli Spinach Salad to our virtual #SundaySupper dinner table. It is greens on green, delicious, crunchy, and oh so good.
Roasted Broccoli Spinach Salad
Roasted Broccoli Spinach Salad
- 1 lb Broccoli florets, washed, and cut into halves
- 1/8 C olive oil
- Pinch of salt
- 3 C Baby Spinach, washed
- 3 Tbs Toasted Sesame Oil
- 2 Tbs Rice Vinegar
- 1-2 Tbs Lemon juice
- 1 tsp Hoisin Sauce
- 1 Tbs Soy Sauce
- 3/4" fresh Ginger, minced
- 1 Garlic clove, pressed
- 1/4 C raisins {optional}
- 1/4 C Sunflower seeds
- 2 Green Onion, diced
- Preheat oven to 375F
- Toss Broccoli in a bowl with olive oil and sprinkle with salt; lay out flat on a baking sheet and bake in preheated oven for about 30-40 minutes. Remove from oven and let Broccoli cool down
- Prepare dressing by combining in the salad bowl oil, vinegar, lemon juice, sauces, ginger, and garlic. Adjust vinegar / lemon juice to taste; stir in raisins and sunflower seeds.
- Add spinach and broccoli to the salad bowl; toss vegetables with the dressing. Sprinkle with green onions.
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It's Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor's Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane's Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue's Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma's Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy's Recipes and Writings
- Eggs and Greens Pizza from Bobbi's Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma's Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D's Books and Cooks
- Green Tea Latte from Manu's Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin' Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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