Tuesday, February 21, 2012

Chopped Veggie Salad with Citrus Basil Vinagrette

This is by far the best salad I have ever tasted.  I actually love the fact that it is not 'crunchy'.  The mix of different veggies involved are so different than an ordinary salad- I wouldn't count on getting your kid to eat it, but that will just leave more for you! This was inspired by the Chopped Veggie Salad at Flatbread, but the dressing is a bit different as well as the ingredients (but very similar).

1 whole head romaine lettuce (rinsed well, dried and chopped vigorously)
1 small zucchini cut  into bite sized pieces
8-12 stalks of asparagus (the skinnier the better) chopped into 1" sections
4-8 cremini mushrooms cut into bite sized pieces
5-8 marinated artichoke heart pieces chopped
1/2 of a hothouse tomato- deseeded and diced
about 4 oz of Feta cheese or soy feta

(In a food processor or blender) *all to taste*
3-4 tbsp Lemon juice
1/4-1/3 c Olive oil
1/8 c basil (dried)  if substituting fresh, you can do closer to 1/3c
1/2 tsp salt
1 tbsp white wine or rice vinegar
1-2 tbsp honey or agave nectar

Also- here is how to make vegan ricotta for the Eggplant Lasagna Soup cheesyness topping (I posted last week)


Tuesday, February 14, 2012

Eggplant Lasagna Soup YUMMMMMMMMMM!

And........ It's been too long since I have posted ANYTHING on here... getting into pinterest and just have no time to do much of anything these days.  I found this idea for Lasagna Soup, but with my current desire to lean towards a vegan diet, I changed up the recipe. (No this is not vegan, but easily could be!)  I did however healthify it and it was so good, I am now eating it for the third day in a row!

Eggplant Lasagna Soup