Peasant's salad
6 Servings
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 |
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
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