meatless monday: french onion soup and pomegranate avocado salad

Oh, how I love Thanksgiving. The potatoes. The cranberry sauce. The stuffing. I dream about stuffing. 

I got my full (and then some) this past weekend. I practically rolled away from the dinner table. I need a few soup and salad evenings for the next week to get myself on track.

We made this the night after Thanksgiving. We spent most of Thursday on our feet in the kitchen, so we weren't in the mood for a big night of cooking. 

We took a box of Trader Joe's frozen french onion soup and defrosted it on the stove. Then we spooned it into some soup crocks and topped it with stuffing. (It was the perfect use of Thanksgiving leftovers!) And then we sprinkled on a healthy helping of shredded mozzarella cheese because it wouldn't truly be french onion soup without cheese.

For a healthy, fresh side we mixed together a mache, avocado, and pomegranate salad. Bitter greens with creamy avocado and tangy pomegranate - this could be my new go to salad.

French Onion Soup

serves 2

1 box frozen TJs French Onion Soup

1/2 cup leftover stuffing (or 2 sliches brioche or challah would work)

1/2 cup mozzarella cheese

Pepper

Turn oven on broil. Defrost soup over medium heat in a soup pot. When completely defrosted, spoon the soup into two oven-safe bowls. Top each bowl with 1/4 cup of stuffing, 1/4 cup shredded cheese, and freshly ground pepper. Place bowls under the broiler for 2-3 minutes or until the cheese is bubbly and golden. 

Mache, Avocado, Pomegranate Salad

serves 2

2 cups mache

1/2 avocado

1 cup pea shoots

1/4 cup pomegranate

1/4 cup dry roasted pistachios

1 tablespoon olive oil

1 tablespoon high quality vinegar

Salt, Pepper

Mix together all salad ingredients. Top with olive oil, vinegar, salt, and pepper and toss so that all ingredients are covered with the dressing.