“Meat” choices can include leftover roast beef or steak, lamb, pork, ham, chicken, even smoked fish.
Salad:
1 lb. (500 g) fresh green beans, trimmed
3 cups (750 ml) fresh spinach
3 cups (750 ml) fresh Swiss chard
1 can (14 oz./398 ml) chickpeas, drained
1 cup (250 ml) grape tomatoes, halved
1 cup (250 ml) diced English cucumber
Garnishes:
1/2 cup (125 ml) shredded Cheddar cheese
1/4 cup (60 ml) chopped walnut or pecan halves
2 large hard-cooked eggs, cut into wedges
1 avocado, cubed
1/2 red bell pepper, chopped
1/4 cup (60 ml) cubed cooked meat
Dressing:
1/4 cup (60 ml) olive oil
1 small red onion, finely sliced
2 cloves garlic, chopped
3 Tbsp. (45 ml) fresh lemon juice
2 Tbsp. (30 ml) red wine vinegar
1 Tbsp. (15 ml) Dijon mustard
1 Tbsp. (15 ml) liquid honey
2 tsp. (10 ml) tamari or soy sauce
Directions:
1. Cut beans into 1 1/2-inch (4 cm) pieces.
2. Add enough water to reach bottom of a collapsible steamer set in large saucepan and bring to boil, covered, over high heat. Place beans in steamer basket, cover and steam for 8 to 10 minutes, or until tender. Cool slightly. Meanwhile, assemble spinach, Swiss chard, chickpeas, tomatoes and cucumber on platter, or toss in a salad bowl. Add warm, cooked green beans.
3. Assemble cheese, walnuts, eggs, avocado, red pepper and cooked meat on platter for guests to garnish their own salads.
4. Make dressing by heating oil in a skillet over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes or until soft and translucent. Add garlic and cook, stirring constantly, for 1 minute or until fragrant. Whisk in lemon juice, vinegar, mustard, honey and tamari. Cook, stirring constantly, for one minute or until bubbly. Drizzle over greens and vegetables on platter or toss with greens and vegetables if using bowl.
Pass salad along with garnishes at table.
Makes 8 servings, 6 veggie servings and 2 meat if using meat.
From The Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike
