The Chef: StacyThe Menu: A creative combination of rice, beans, and broccoli, which we doused in Spicy Peanut Sauce. Inspired by the presence of Napa cabbage in our fridge, Ms. Stacy whipped up a delectable Asian-style salad complete with edamame, dried cranberries, and a lovely sesame dressing. If all that yumminess weren't enough, she also roasted some sweet, simple rutabagas.
The Goods: Salad might rank right next to rice and beans in terms of being something we could (and do!) eat every day. Sure, sure, we know that vegetarians get stereotyped as people who only ever eat salads, but when there are so many incredibly delicious combinations possible, well, why not? What are your favorite, more-exciting-than-iceberg salad recipes?
2 comments:
Fresh broccoli & cauliflower torn into "florets", red onions, Bacon crumbles if you eat them, and a dressing of mayo, applecider vinegar, and sugar. My SIL puts in seedless crunchy red grapes.
yum!
One of my all time favorite salads is a good ole southern recipe i grew up eating called 'wilted lettuce salad' - yep, a warm wilted salad that tastes amazing. before it included bacon and boiled egg! since now being veg, i've veganized the recipe and its still YUM-O.
6 slices fakin bacon, diced
1/2 c. sliced green onions
2 to 3 tbsp. sugar
1 tbsp. flour
1 tsp. salt
1/2 c. water
1/4 c. vinegar
8 c. torn leaf lettuce
6 oz firm (or extra firm)tofu diced
on medium heat, fry fakin bacon until crisp - remove from pan, set aside. Add 3 tablespoons olive oil to pan with onions. cook till tender. Add sugar, flour, salt. Cook till smooth/bubbly, stir constantly. Gradually add water and vinegar; bring to boil. Boil and stir 1 minute. Pour over lettuce, top with diced tofu. the hot dressing wilts the lettuce. sorry to post such a long thing but its a must try;)
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