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.