I posted a salad recipe yesterday, so how about one for today, for good luck?

This salad is extra rich in calcium and manganese, because of the sesame seeds. It’s also rich in fiber, vitamin C and folic acid from broccoli. What I also love about this recipe is that it can work both as a salad and as a vegetarian side dish. It’s excellent for lunch during colder months, when a regular salad would be too cool to enjoy.





Makes 3 servings:

Mixed greens, 2 cups

Shredded carrots, 3/4 cup

Broccoli florets, 1 cup

Onion, sliced finely, 1/2 cup

Dark roasted sesame oil 3 tbsp

Sesame oil, unrefined. 5 tbsp

Brag’s amino’s 4 tbsp

Sesame seeds, 4 tbsp

optional: sprouts, 3/4 cup

optional: shitake mushrooms, 1/2 cup

Warm up the dark roasted sesame oil in a skillet. Add 2 tbsp of Bragg’s sauce. Add the onions. Stir fry them for about a minute. If using shitake mushrooms, saute them in a separate pan for about two minutes, until they reduce to about half of their size and add them to the onions.  Add the broccoli florets and about 1/4 cup of water. Stir fry for  another minute or two (the broccoli should still be crisp.) On a large plate, arrange the greens. Place the carrots and the sprouts (if using) around the plate, so that the center stays empty. Put the onion-broccoli mixture in the center. Sprinkle the sesame seeds on top. Add the unrefined sesame oil and the remaining Bragg’s. Serve immediately.

This salad also works well with cubes of tofu or cooked chicken, if you’d like to add these.