Dressing-In-The-Bowl Supper Salad


Dressing-In-The-Bowl Supper Salad

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March 29, 2017

Dressing-In-The-Bowl Supper Salad


1/2 medium red onion (or bunch of scallions), very thinly sliced

3-4 tablespoons vinegar of choice

Generous pinch sugar (or honey)

2 tablespoons mustard of choice (spicy brown is always good)

salt and freshly ground pepper to taste

1/2 cup canned beans (black beans, chickpeas, or kidney beans), drained and rinsed

2 cups chopped raw or lightly cooked vegetables of choice (you could use kohlrabi, radishes, salad turnips, zucchini, broccoli, along with anything else you may have on hand)

2 tablespoons chopped parsley

1-2 cups chopped protein (cooked chicken, shrimp, tofu, ham, nuts, cheese, etc.)

1 pound salad greens, torn

4-6 tablespoons oil (olive, almond, walnut, etc.)


1In a large bowl, stir together the onion, 3 tablespoons of vinegar, sugar, and mustard and season with salt and pepper.

2 Add the beans and let marinate while you prepare the other vegetables.

3 When you're ready to eat, add the vegetables, parsley, protein, salad greens, and 4 tablespoons of oil.

4 Mix well, taste, and adjust the vinegar, oil, salt, or pepper as necessary. Serve immediately.