Salad with Veggie Crisps and Basic Dressing Recipe
Sit down and get ready…I’m posting a vegetarian/vegan recipe. I’m almost as surprised as you are. Except I have been working on reducing the amount of animal protein I eat recently. Call it a by-product of my studies at the Institute for Integrative Nutrition. I will never eliminate meat entirely (I’ve a got a dedicated freezer for it, by gosh). But I don’t need to eat as much as I’ve been in the habit of doing.
I eat fresh vegetables all year, but come spring I just can’t get enough salad. We planted a variety of lettuces last fall in our greenhouse, and for about the last six weeks have been enjoying homegrown lettuce. It is amazing! This is a completely local salad, although we only grew the lettuce, radish, and broccoli rabe. The mushrooms, carrots, rutabaga, and salad dressing ingredients came from either the Maple Avenue Market or Mom’s Organic Market.
To me, the key to a great salad, aside from the freshest vegetables possible, is homemade salad dressing. It is so easy to make and accents the wholesomeness of the veggies much better than a processed dressing that is full of sugar and who knows what else. The recipe for my go-to dressing follows at the end.
The salad itself is lettuce, sliced mushrooms, sliced radish, broccoli rabe, and grated carrots. To add a little more “meat,” I fried up some rutabaga that I had leftover. This added a little more substance to the salad, making it work as a meal without having to add meat or cheese. You could use any root vegetable for the crisps; we all know anything deep fried is good!
Recipe: Rutabaga Crisps
Summary: deep friend root vegetables add a hearty bite to your meal.
- 1 rutabaga, or other root vegetable
- coconut or peanut oil
- Slice the rutabaga into thin french-fry-like strips. I make mine about 1 inch long by 1/4 wide.
- Heat the coconut or olive oil over high heat.
- When the oil is hot, reduce the temperature a bit so you don’t burn anything.
- Add the rutabaga and fry until golden brown, about 3 minutes.
- Remove with a slotted spoon and let drain on a paper towel.
- Sprinkle with salt.
Preparation time: 5 minute(s)
Cooking time: 3 minute(s)
Copyright © Susan Rose.
Recipe: Basic Mustard Salad Dressing
Summary: My go-to vinegrette.
- 1/3 cup organic olive oil
- 4 TBS Big Riggs ramp vinegar
- 2 Tsp Big Riggs ramp mustard
- salt and pepper to taste
- Put all ingredients together in a jar you can close and shake.
- Shake well.
You can vary the oil, the vinegar, and the mustard to create different flavors. I often use balsamic vinegar and dijon mustard instead.
Preparation time: 1 minute(s)
Number of servings (yield): 6
Copyright © Susan Rose.