18 June 2011
Baked tofu (see shitake stir fry for recipe,) chick peas, crushed almonds, green onions from the garden, avocado, grape tomatoes, sliced carrots, shredded radish, fresh herbs from the garden, sliced red onion, thin sliced beets, julienne red bell pepper, cucumber half moons (not pictured,) bleu cheese (not pictured,) and your favorite dressing - mine is a simple vinaigrette made of balsamic vinegar, extra virgin olive oil, salt and pepper. Toss all of this with the greens of your choice! Sadly, my romaine lettuce has already bolted thanks to the heat. So I used some leftover napa cabbage and spinach for the base of this salad. Cabbage is more nutritious than lettuce any way, plus it is crunchier, so I highly recommend this for your next big salad! These are all pretty sturdy ingredients, so go ahead and dress the whole thing, and throw the rest in the fridge for lunch tomorrow. It will be different, but I quite like my veggies marinated over night.
Side note, I ended up not using the beets in the salad when I got the idea to make beet crisps. They were delicious, but I will wait to tell you all about it in a different post.