Heritage Day Dinner Salad

Context: Spent the day on no sleep (& post an 8am yoga class) driving down to and walking Spring City's Heritage Home Tour.... then stopped at the grocery store afterward... got home *starving* and all I wanted was fresh, fresh, fresh!

The Stats:

Started Slicing Veggies: 6:36pm   Cleared Table: 7:55pm

Rating: 4 stars out of 5 stars (on the Just-What-I-Wanted scale)

Improvements: Juice of 1 whole fresh lemon in the bean puree, Hunks of Bread (a la bread salad, added directly to the mix)

Heritage Salad

This is the sort of juicy marinade-y salad you'd find in the case at Whole Foods. I think of it as sort of an illegitimate amped-up Greek Salad... with way more vegetables and a humus-ish bean puree in lieu of the feta.

Humus-Like Stuff (Bean Puree):

1 Can Rinsed Great Northern Beans (more protein than Garbanzo Beans)

Poured into bowl and used immersion blender to puree the beans (blender works too, but immersion blender = less clean up)

Then added: 

Juice of 1/3 fresh lemon (what I had)

2 tsp lemon concentrate

1 1/2 T olive oil

1/8 Cup nutritional yeast

1 T tahini (mine is quite bitter for some reason... keep wishing I would have taken back to the store, but forgot to buy more and then keep needing it!)

3 dashes of smoked paprika

2 dashes cumin

1 tsp sea salt flakes

1 clove garlic (don't worry about getting this blended all the way... its mere presence will add a garlic element)

Set Humus Bean Puree Aside

Fresh Vegetable Salad Base:

Sliced into a large bowl

1 whole red pepper (sliced about 1/4-1/3in thick, the pretty ring way that creates little heart-like shapes, then I quartered the slices)

2/3 cucumber -- sliced 1/4-1/3 in thick, then I quartered the slices

1/3 zucchini -- sliced really really thin, almost nigh-translucent  

onion -- some really really thin slices off of a raw onion, I probably used a quarter inch off of an onion that was sliced in half... you want the onion slices to be about an inch wide, and almost translucently-thin

1/8 red cabbage sliced about 1/3 inch thick (again, just using up what I had left!)

3/4 cup plum tomatoes, thirded

4 large white mushrooms, sliced 1/3 inch -- 1/2 inch thick

3-4 cups spinach

3/4 cup warmed up rice (that I had in the fridge!)

Toss all the veggies + rice together!

Heritage Day Vinaigrette:

3 T champagne vinegar

1/2 tsp lemon juice concentrate

1 T dried mixed Italian herbs

1 T olive oil

1 T whole grain mustard

2 dashes hot pepper sauce

1/4 tsp sea salt

Now assemble. I shook probably 2 cups of the veggies, 2 T of the bean puree and 1 T of the vinaigrette together in a container.  But then, of course, I put everything out...the bean puree, vinaigrette, bottle of vinegar, a few slices of bread + salt and pepper so that I could have additional servings & adjust to taste at the table! And my mom tossed all in her bowl at the table!

Dobrou! x