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)


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