VEGGIES

Simple Fancy Salad #2

low carb vegan recipe

Salad

4 cups from a small box of pre-washed organic arugula
A small container of (around 25) ‘mixed medley multicolored’ cherry tomatoes
Salt and pepper to taste

Dressing

1 tbsp herb-flavored extra virgin olive oil (for example, Tuscan, Provençal or Milanese Gremolata herbs)
1 tbsp flavored white balsamic vinegar (for example, orange vanilla or other citrus)

Croutons

Leftover bread crusts from 3 slices of low carb bread (for example, what’s left over after making the Lentil Paté Toast)
1 tbsp herb-flavored extra virgin olive oil (for example, Tuscan, Provençal or Milanese Gremolata herbs)
Grated vegan parmesan cheese
Salt and pepper to taste

Variations: try different greens or green combinations instead of the arugula.

Makes 2 servings.

In some ways, this salad is a little less fancy than #1, omitting the grated cheese and the use of Dijon mustard as an emulsifier and going with a more straightforward oil and vinegar dressing. However, this salad is a bit more fancy because it has croutons!

To make the croutons, take the crusts from 3 slices of low carb bread and slice them into cubes. Place them in a mixing bowl and add the flavored oil, tossing to coat them thoroughly. Salt and pepper to taste. Sprinkle with the vegan parmesan cheese to taste (or to your dietary goals) and toss a bit more.

Place on a parchment paper lined baking sheet, spread out evenly, and bake for ~20 minutes at 350°F/177°C (adjust timing for desired level of crispiness — they will be quite brown, since bread crusts are being used, especially if they are of a whole grain kind).

Slice each cherry tomato in half, to make them look more presentable (it just works, who knows why?). Place the arugula and tomatoes in a salad tossing bowl. In a separate small mixing bowl, whisk together the oil and vinegar. Add the dressing to the salad and toss well. Add salt and pepper to taste and toss a little more. Then, add the croutons and serve.

If you want to make a complete meal of the salad, consider topping with a protein, such as slices of the Marinated Cedar Baked Tofu or Whisky Barrel Plank Baked Seitan.