I was invited to my friend 💗 Lorrie's house for lunch yesterday.
Knowing that I am vegan and gluten free, Lorrie often makes me this beautiful salad which includes protein (chickpeas) and walnuts to make it more satisfying. I am always delighted with this Mediterranean dish and enjoyed every morsel. She adds some cold cooked salmon to her salad and we are both happy.💖
This salad is also versatile. I've made variations with sliced avocado, parsley, cilantro and cooked rice on dark greens.
Lorrie makes this incredible salad with greens on the bottom which you can't actually see in the photo.
It's a copy cat recipe (with a vegan twist) from a local Florida restaurant (Sicilian Oven), which we frequent.
Raw salad vegetables contain valuable enzymes that only raw vegetables can provide. Cooked food just doesn't. It's important to eat greens and salad everyday for their unique health benefits.
There are so many ways to prepare salads they just don't get boring.
My Favorite Salad
Ingredients
Greens of choice (I use romaine or a curly green, chopped)
1 cup of walnuts
1 cup of cooked chickpeas
1 cup of red onion, sliced
1 cup of chopped tomatoes
1 cup of chopped red, yellow, or orange peppers
1 cup of pitted kalamata olives
1 cup of cucumbers
1/2 cup of jarred red pepper strips (pimentos)
Directions:
Place the washed and chopped greens in a large wide bowl (enough to cover almost the top of the bowl) Add each of the ingredients individually to form a topping to the salad as shown in the photo. Bring to table and toss at the table. I eat mine plain but you could toss with your favorite dressing.
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