Wednesday, November 30, 2011
Hi everyone! Another great salad day! I had my leftover baked salmon on top of a simple salad for lunch: mixed lettuce, cuke, bell pepper slices, banana peppers, feta cheese, and tomatoe with a bit of balsamic viniagrette.
My plan for the evening meal was to post my Chickpea Salad - unfortunately, I had cannelini beans and not chickpeas, so that recipe will arrive later in the week!
I ended up making a warm vegetable salad with a homemade dressing. Bob said it was a big hit!! We had leftover chicken from the night before so we had that and the hot veggie salad.
Chopped fresh broccoli
Baby carrots - each cut in 4 strips
Bell peppers - cutinto strips
Scallions - chopped
Cucumbers - I used English -cut into thin slices. You could substiture zucchini or squash here!
Put 1 T olive oil in heavy skillet and add all of the above. Cook for 5-7 minutes, stirring constantly. Add salt and pepper, stir. Turn heat to low, cover and cook forr addl. 3 minutes.
My dressing called for ingredients I didn't have! No surprise there! Here's what I did instead:
3 T lite canola oil
1 T sesame oil
1 T white wine vinegar
1 tsp sugar
Seasoning - I sued pepper and a bit of salt!
Mix and adjust to your taste! Stir into warm vegetables and serve immediately!
The original recipe called for soy sauce and olive oil....so I will give that a try over the wekend and let you know which I liked better!!