Peasant's salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cubed whole-grain french bread |
| ½ | small | Red onion; quartered and very thinly sliced |
| 1½ | cup | Small broccoli florets |
| 1 | cup | Small cauliflower florets |
| ½ | Red pepper; thinly sliced | |
| ½ | Yellow pepper; thinly sliced | |
| 1 | Cuke; peeled and cubed | |
| 1 | Ripe plum tomato; cubed | |
| 4 | ounces | Mushrooms; thinly sliced |
| 4 | ounces | Vegan feta cheese; crumbled |
| 6 | tablespoons | Balsamic vinegar |
| ¼ | cup | Minced fresh basil |
| ¼ | cup | Minced fresh oregano; or 2 T dried |
| ½ | teaspoon | (or more) salt; or salt-free seasoning |
| Fresh cracked black pepper | ||
Directions
Combine ingredients in a large bowl. Toss well, and allow to marinate in the fridge. Serve in pitas, tossed atop salad greens, on crackers or crostini. This recipe plays out well with various other/additional veggies (snow peas, lightly steamed carrots, zucchini, etc.), and is delicious with the peppers roasted beforehand. Posted to fatfree digest V97 #180 by Jacqueline <still@...> on Aug 15, 1997