I adore broccoli. Maybe, subconsciously, that is why I decided to blog about it on Valentines Day. I just cant get enough of this delicious cruciferous vegetable. Did you know that it contains almost twice as much vitamin C as an orange? Amazing, huh? Usually I stick to roasting it with a drizzle of olive oil and a sprinkle of salt to help bring out its natural sweetness. Cooked like that, it is better than popcorn. My husband and I often devour a whole baking tray of the crispy little florets. But today I decided to make something a bit different this roasted broccoli and white bean soup.
This marinated kale and rice salad is vegan, gluten free, packed with ton of flavor and it travels great with you!! That's right - raw kale enjoy the company of zesty cilantro dressing, slowly marinates as you reach to your favorite picnic destination.
First, as you open the jar, the delicious aroma of cilantro-lemon dressing awakens all your senses...... As you dig-in, the sweetness of raisins, cherry tomatoes, toasted peanuts...... compel you to keep going back for one MORE bite!
Isn't it great? Enjoying scrumptious food with family, without breaking the calorie-bank!
I'm sure you know by now, I can't live without salads! I'm addicted to eating and serving salads all YEAR long! And Yes, I do plan and pack, at-least one healthy salad for picnic or even for road trips! :)