Dressing-In-The-Bowl Supper Salad

Yields1 Serving

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.)

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

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

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

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

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Dressing-In-The-Bowl Supper Salad