Oh, how I’ve missed salad over the winter! Today, it is hot and sunny; a short respite from the chill, with the winds blowing off the desert, and a feeling that spring is on the way! There are days when I just want to eat, and the only things that really satisfy are vegetables en masse, so this is what we had for lunch today.
If you want to make this vegan, check your mustard for honey, and while you’re at it, check your vinegar and mustard for gluten ingredients.
2 cloves of garlic, minced
2 tbsp olive oil
2 tbsp mild salad vinegar (I use Trader Joe’s Orange Muscat Champagne Vinegar)
1 tsp mild made mustard (I use a French honey mustard.)
1 good squeeze of fresh lemon juice
1 tbsp honey (optional)
1 tin chickpeas / garbanzo beans, drained
5 oz yellow bell pepper, seeded and sliced
2 thin slices red onion, diced OR 2 spring (green) onions
1 large handful of baby tomatoes, halved
1/2 head of lettuce
3 -4″ cucumber (English/hothouse), sliced
~24 black olives, pitted and halved
1/4 cup sun dried tomatoes marinated in oil, drained and minced
Beat together the garlic, olive oil, vinegar, mustard, lemon juice, and honey, either by hand or in a small blender (such as Magic Bullet).
Toss everything together in a large salad bowl, and serve up somewhere sunny, with hummus and almond bread, if desired.