OK so the green IKEA bowl is a bit distracting in the picture – it’s large, my fav color, has low sides and holds a lot so I love it.
Mesclun mix from Siena Farms in Sudbury is the base of this main dish salad. Heirloom tomatoes, cukes with skins on (more fiber, Hon), and organic blueberries add color-rich nutrients. Yummy toasted sesame tofu and caramelized onions I picked up in Shelburne Falls this weekend give a protein boost to this bowl of antioxidant-rich veggies and fruit.
Bottled dressings give me shivers (and low fat ones really turn me off with all that added sugar). I turn to Mark Bittman in How to Cook Everything Vegetarian for a quick and easy vinaigrette:
- 1 c. EVOO
- 6 T. good balsamic vinegar (white balsamic is awesome if you like a tender taste)
- 1 T. honey (local if you have it)
- 1 clove garlic, finely minced
- Freshly ground black pepper (I avoid added salt but you can put in a pinch if you like)
Put all ingredients in a Magic Bullet or food processor and blend well.
And lastly, a bit of starch to hold you over until the next veg-rich summer meal – potatoes. Lightly steam or boil small round potatoes, cut into fourths, and add a few under a drizzle of vinaigrette.
Yum! Don’t take much to keep this gal happy!