Today I created a dressing made from several items I had on hand. This salad could be a meal on its own or, in a smaller portion, as a side for a sandwich or Gluten Free pizza.
Base Ingredients (serves 2 as a medium size side salad):
2 cups chopped cabbage
4 cups chopped leaf lettuce
Dressing:
4 Large Button Mushrooms
4 Cloves of Garlic
1 Cup of Sundried Tomatoes (Diced)
2 Cups of Walnuts
¼ Cup Vegetable Broth
4 TBSP Olive Oil
2 Cups Chickpeas
Ingredients:
Cook the dressing ingredients until most of the liquid is absorbed
While cooking rinse and chop the lettuce and cabbage
Add lettuce to a bowl and top with dressing and serve.
Suggestions: Garnish with sesame seeds, pepper, or diced dried fruit.
HINT: I rehydrate beans to control the sodium. You can use canned or dried and rehydrate them. If you are rehydrating, complete this step FIRST. Make a batch so you can use them in several recipes!
Variations:
Substitute any bean for the chickpeas
Substitute shallots for garlic
