Straight from the garden!
Try this quick and tasty vegan salad/meal on your family tonight ~ I bet they won't miss a thing!
Ingredients
- 2 c whole-grain bakery-style bread, cut into 1/2 inch cubes
1/2 c red onion diced
4-5 tomatoes, diced
1 cucumber, peeled and diced
2 garlic cloves, chopped
1/2 t black pepper
1/4 c parsley, chopped
1/4 c fresh basil, chopped, or 2 tablespoons thyme, fresh
1/2 head Romaine lettuce, torn into bite-size pieces,
1/2 cup feta cheese, crumbled
2 t Dijon mustard or any spicy mustard
2 T red wine vinegar
3 T ev olive oil
- Options: 1 T capers, drained and rinsed; yellow peppers
Directions
Preheat the oven to 375 degrees.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.
Makes 6 two-cup servings.
Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
Combine all the salad ingredients except for the cheese in a large mixing bowl.
Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.
Makes 6 two-cup servings.
