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Vinaigrette
1/4 c. red wine vinegar, or lighter rice vinegar
1 c. olive oil
1 Tbs. chopped shallot
1 Tbs. Dijon mustard
1 Tbs. fresh basil, chiffonade (SUB herb of your choosing
Salt and fresh pepper
Combine all ingredients in a small mixing bowl and whisk thoroughly.
Salad
8 cups foccacia or a artisan high fiber bread, cut in a medium to large dice pieces and slightly sautéed in a dry pan (or, add in bit of olive oil)
6 oz. mixed greens or lettuce of your choice (add more if needed)
1 lb. asparagus, grilled with fresh garlic, oil, salt and pepper; cut into 1-inch lengths
1 cup of tomatoes (grape, Roma, heirloom i.e.)
1 cucumber peeled, cut in half lengthwise and cut on the bias
1 c. sugar snap peas or another sweet veggie
1 c. artichoke hearts, quartered
Place all ingredients in a mixing bowl and toss with vinaigrette. Serve immediately. Yields 4-6 servings.
Note: I've add at times, when I didn't have all the above ingredients what left-over veggies in the fridge, This is not new to my generation that started the casseroles dishes before noodles came into vogue.
You do need the fresh warm bread which is basic. Green beans instead of fresh asparagus? Or, 1/4 cup Garbanzo beans i.e.could be substituted added (or, such as, 1/4 cup of mixed frozen veg.) Just don't over due with the balancing of the 3 main ingredients; lettuce, bread and the dressing.
Needless to say, this could have chopped leftover meats, boiled egg, tofu etc but don't over due. http://earthsorganicnews.blogspot.com/2009/01/asparagus-cancer.html My other blog on cancer food asparagus. This material is copyrighted pt sherman (not done for other blogs!)
Tell readers of your results or add to or another recipe of the same sort i.e...
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