Mixed Greens with Warm Polenta, Asiago and Ramen Noodles
  • The Salad
  • 1 10 oz package of organic mixed greens
  • 1 package of seasoned ramen noodles, crushed
  • ¼ cup of dried cranberries
  • ¼ cup of pumpkin seeds (pepitas)
  • 1 cup chopped cucumber
  • ¼ cup of freshly grated asiago cheese
  • Polenta Croutons
  • 2 tablespoons olive oil
  • 1 cup of prepared polenta cut into 1 inch cubes
  • ½ teaspoon sea salt or kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
  • Creamy Balsamic Dressing
  • ⅓ cup balsamic vinegar
  • ⅔ cup extra virgin olive oil
  • 2 teaspoons dijon style mustard
  • ¾ teaspoon sea salt
  • 1-3 garlic cloves, peeled, and finely minced or put through a garlic press
  • 2 tablespoons coconut or almond milk (full fat) or coconut yogurt
  1. Place all salad ingredients in a large bowl. Prepare salad dressing by placing ingredients in a small bowl and whisking well or just throw the ingredients in a mason jar and shake it up (much easier). Place in fridge until ready to serve. Shake well before dressing the salad.
  2. Prepare polenta croutons by heating the olive oil in a large non stick frying pan. Add polenta and season with salt, pepper and parsley. Cook for 10 minutes or until crisp and lightly browned. Remove from heat and set aside.
  3. When ready to serve, top salad with warm croutons and dressing. Toss and go!
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/04/14/dinner-for-the-boss-appetizers-mains-desserts/