Tuesday, April 13, 2021

Go-To Veggie Salad

 


Sometimes my body cries out for vegetables. When this happens, I have three go-to recipes to satisfy the craving. In the winter, it’s a simple veggie soup. Other times, I cut up both a regular and sweet potato and toss the pieces in olive old with some large chunks of red onion, green pepper, and zucchini, and then roast it all in the air fryer. 

When warmer weather arrives, salad is the logical solution to a veggie craving. However, I’m not a big fan of lettuce salads. I like them on occasion, but typically I’ll just munch on sugar snap peas, radishes, and baby carrots, along with sliced-up cucumber, green pepper, and celery. No dip necessary, but sometimes enjoyed.




Recently, I saw an Instagram post from The View from Great Island for a chopped asparagus salad. I was inspired! What a great jumping-off point for a veggie salad sans lettuce flexible enough to fit whatever produce is in season. 






This recipe is the one I made for Easter dinner and then enjoyed the leftovers for lunch the following week. Other than the asparagus, I typically have most of the ingredients on hand. 

I can see a version of this salad showing up on my dinner table many times in the next few months.

What is your go-to veggie dish? 


Yield: 6 to 8
Author: Linda Ditch
Go-To Veggie Salad

Go-To Veggie Salad

A veggie salad sans lettuce flexible enough to fit whatever produce is in season

Ingredients

  • 1 can garbanzo beans, drained and rinsed
  • 1 bag frozen shelled edamame, thawed
  • 1 English-styled cucumber, diced
  • 2 green peppers, diced
  • 1/2 red onion, diced
  • 1 pint cherry tomatoes, cut in half
  • 1/2 bunch asparagus, cut into 1/2 to 1-inch pieces and blanched
  • 2 carrots, sliced
  • Crumbled feta cheese, to taste
  • Kalamata olives, to taste
  • 1 cup extra-virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place beans and veggies into a large salad bowl. Add feta cheese and olives to fit your taste.
  2. To make the dressing: In a small bowl or a jar, add the remaining ingredients. Whisk/shake well to combine. Pour the dressing over the top of the veggies, and then toss to combine. (You may not need all of the dressing.)
Created using The Recipes Generator

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