I am utilizing the roasted vegetables from my Batch Cooking – Vegetables post for this salad. I roasted three sheet pans of a variety of vegetables. In under an hour I was able to chop and roast a large amount of veggies to be used in a variety of ways. I thought I would show you one of ways I have utilized the roasted veggies.
This salad has a variety of textures and flavors – fresh, roasted, crunchy, creamy
I made Double Bean Burgers for dinner last night. Instead of having the burgers again on a bun for lunch I crumbled the patties and put them on some greens and added other veggies. This salad is very filling, which is a big plus in my book.
I was excited to make this salad because I got to use greens that I have grown in my aero garden. Since, I do not have an area for a garden and I kind of have a black thumb this is perfect for me. My next goal is to try container gardening. We will see.
Note: The measurements are not precise. For example, I used handfuls of greens, not cups. It really depends on your appetite.
Greens of your choice, torn into bite size
2 Double Bean Burger patties, cooked, crumbled
1 tomato, chopped
1 celery rib, large, diced
4 baby carrots, shredded
5 Ingredient Dressing
Assemble ingredients and top with 5 Ingredient Dressing.
This salad is so fresh tasting and filling. I made this salad for one of my assignments in a cooking class that I have been taking. I am almost done with the class (about 82% complete with 32 days left for completion). It has been a fun and learning experience.
Top this salad with Avocado Ranch Dressing and you have Fiesta City. With the combination of cooked and fresh ingredients it is a cinch to throw together.
Note: The ingredient measurements are for two salads. You can adjust according to the servings you will be making.
1 bag of Sweet Butter Blend Lettuce
1 c frozen corn, thawed or microwaved
1 can black beans, drained rinsed (I had some extra leftover)
8 grape tomatoes, quartered
1 c brown rice, cooked
Avocado Ranch Dressing
Smokey Southwestern Seasoning
Note: The recipe for the Smokey Southwestern Seasoning is in the Basics section on my site. However, it is also for sale, pre-made in my store site.
Sprinkle corn, beans and brown rice with Smokey Southwestern Seasoning. Stir.
Microwave the corn, beans, and brown rice just until warm about 30-60 seconds.
Recently I have read a few Chickpea Salad recipes. They were mostly mock tuna salad recipes. To be honest tuna salad was never my favorite, but chicken salad that is a whole different story. I have to admit I was a little intrigued. How can you get the same flavor and mouth feel with chickpeas??? I was on a quest…
I have to admit I am doing a happy dance right now because I did it. I am really amazed at how this Chickpea Salad turned out, and on the first try. This will be a weekly staple in my house from now on. It actually took less time (10 minutes max.) to make then when I made chicken salad. I love WFPB eating.
1 can of chick peas/garbanzo beans, drained (reserve liquid – aquafaba), rinsed
2/3 c vegan mayo, divided, more for creamier texture
1/2 c dried cranberries, divided
1 tsp all-purpose seasoning
1 tbsp onion, dried, minced
1 tsp spicy brown mustard
1/8 tsp turmeric
1/4 c celery, diced
1 head of iceberg lettuce, broken into little nests
In a food processor combine: half the chick peas, half the vegan mayo, half the dried cranberries, all-purpose seasoning, dried onion, mustard and turmeric. Pulse about 5 times to combine the ingredients, yet it is still chunky.
Add remaining chickpeas and pulse about 3 times. Check for desired consistency. Transfer mixture to a sealable container. Mix in remaining ingredients and stir well. Taste for seasoning. Chill for at least 30 minutes.
Serve. Eat. Enjoy.
Note: Why save the aquafaba? It is great for baking. I made some blueberry muffins with this and it is amazing. It adds an incredible lightness, height and doming to your muffins. Check out the recipe on my blog. I promise you will not be disappointed.
Note 2: I used turmeric in this recipe, it gives you that hint of a curry flavor. To be honest I usually make my chicken salad, now, chick pea salad without. Both are delicious.
I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.
This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.
If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.
1 c quinoa, cooked, cooled
1c zucchini, diced
1 c cucumber, peeled, diced
2 medium tomatoes, seeded, peeled
1/2 c green onions, fine dice, white and light green parts
1 c cilantro, fresh, chopped
1 lemon, juiced
1 avocado, sliced, garnish
Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.
Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.
This salad is another quick, flavorful easy to put together meal. I love when I have already done most of the work the night before. It took 5 minutes to assemble this salad with nutritious ingredients. The veggies and grapes flavors are intensified by the roasting process. Each bite burst with exceptional deliciousness.
With the exception of the spinach all the ingredients have been cooked. The ingredients are from two different sheet pan meals I made recently. Both the meals were delicious on their own, yet are amazing combined together.
Getting a meal on the table does not have to be a big production. If you enjoy cooking and have the time, go for it. These days it seems our time is being pulled into a thousand directions. This is where the big cooking can come in handy. In Big Cooking Part 1 I made a sheet pan of chicken breasts and a sheet pan of veggies.
We had three large chicken breasts remaining. Since the clean up was minimal (2 sheet pans), I used that extra time to make chicken salad (used one chicken breast) for a quick lunch the next day.
This is my go to chicken salad recipe. To be honest I have made it so many times I do not even measure anymore.
Cobb Salads have most of my favorite food items in them. I like it when I get to the bottom of the salad and all that is left are all the little goodies. That is probably my favorite bite of the salad. Because I had most of the items prepped (oven bacon, hard boiled eggs, etc.) assembling this salad was a breeze. I like to keep the basics cooked and ready to go in my refrigerator so when I am in a time crunch I can get a meal on the table in a quick flash.