after all these years of nudging my taste-tester-husband away from a meat based diet, he recently proclaimed to me, "i really just don't like tofu." ooopppss: i thought i was fooling him, really in a somewhat sneaky way, by concealing my little soy-based truths in stews and soups. i answered vaguely when he asked, "what's in this?" . . . "oh, it's just a chili recipe with carrots and celery."
but, jim does love salad with a hunk of homemade bread, and i often serve it for dinner, sometimes on a bed of rice or quinoa, other times adding potatoes or couscous. and who doesn't enjoy sliced tomatoes and buffalo mozzarella, flavored with fresh herbs and olive oil.
here are few leafy salad recipes that i tossed together for our vegetarian nights.
mixed greens, crimini mushrooms, radishes and new potatoes
- line a large serving platter or salad bowl with red leaf lettuce, arugula, and radicchio. layer on sliced crimini mushrooms, radish slivers, and sliced red potatoes (either steamed or roasted), and dust the whole thing with some chopped dill.
- sprinkle white pear balsamic vinegar over the salad, followed by a nice drizzle of extra virgin olive oil. serve and crunch.
fresh baby spinach with chick-peas, radish, celery, capers and swiss cheese
- line a large serving platter with the fresh greens. layer on the rest of the ingredients and give the whole thing a little dusting of salt and a healthy dusting of cracked pepper.
- squeeze fresh limon juice over the salad, followed by a nice drizzle of extra virgin olive oil. serve and crunch.
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