Easy Summer Salad

I haven't been cooking much lately.  I seem to get into this thought pattern where cooking needs to be time consuming and complicated to be good, so we end up going out.  Also, we are lazy about going to the grocery store.  Eating out is nice, but I feel healthier when I eat at home AND I've noticed that eating out can take more time than making a simple dinner.




Funny Face peeking out!

This summer we have a CSA box that we go pick up every week.  So, even if we don't go to the store, there are at least some vegetables in the house.  I threw this together when I got home from work.  I was very hungry, but wanted something healthy.  This salad is so delicious, and reminds me that simple can be so satisfying!  In addition, this meets my need for savory flavors when I am very hungry.

I enjoyed this salad for dinner on my back deck with a nice glass (or two) of wine.  My current favorite - 2011 Chateau des Hospitaliers Coteaux de Languedoc Blanc.  I also had the company of Funny Face, the friendly stray cat that lives under our deck. 

Easy Summer Salad

(serves 1, easy to multiply)

2-3 cups baby romaine lettuce
1 tomato
1/4 cucumber
1/2 cup garbanzo beans, rinsed
10 Nicoise olives (or other olive, such as Kalamata)
1 Tbsp. capers
Shaved parmesan, to taste
Balsamic vinaigrette (I used the recipe found here, with half grapeseed, half olive oil)

Wash and dry baby romaine, but don't chop or tear.  Add to large bowl.  Cut tomato in wedges and cucumber in half moons.  Scatter tomato wedges, cucumber half moons, garbanzo beans, olives, and capers over lettuce.  Shave a bit of parmesan over the salad, add balsamic vinaigrette to taste, and enjoy!

Sesame-Almond Salad

Another tasty yet healthful meal! The best part were the five spice almonds. I made this a bit ago, so I can't remember amounts.

Asian Tofu Salad

Romaine Lettuce
Carrots
Broccoli (sauteed and steam in small amount of sesame oil)
Water Chestnuts
Celery
Cucumber
1 Tbs. Soy Sauce
3-4 Tbs. Rice Vinegar
1 Tbs. Honey
1 Tbs. Sesame Oil
Ginger (1/2 - 1 inch piece)
1 clove Garlic
Terriyaki Tofu
Five Spice Almonds (see below)

Layer lettuce, sliced celery, slice cucumbers, shredded carrots, water chestnuts, and broccoli in a large bowl. Whisk soy sauce, rice vinegar, honey, sesame oil, grated ginger, and grated garlic in a bowl. Pour over salad and toss. I made the baked terriyaki tofu from The Higher Road to Health. Serve on a plate, topped with terriyaki tofu and five spice almonds.

Five Spice Almonds

1 c. slivered almonds
1 Tbs. neutral oil
1/2 tsp. ginger
1/2 tsp. five spice powder
1-2 Tbs. honey
salt to taste

Heat oil over medium heat in a small saucepan. Add almonds and stir occasionally to keep from burning. When they start to smell (but before they start to brown), add the ginger and five spice powder. Stir well, and cook until almonds just start to brown and the mixture is very aromatic. Add honey, and stir for a few minutes to glaze evenly. Let cool on a plate.