Gingerly Ensalada (Salad)
 Print Version |
 Email To A Friend
Ingredients (use vegan versions):
- big bunch mesclun greens or romaine lettuce
- 1 Cucumber (peeled if you like - I stripe mine)
- 1 large carrot (chopped or shredded)
- 1 - 12 oz container baby Bella mushrooms (or actual Portobello - sliced)
- 1 - 16 oz can garbanzo beans
- 1/2 red onion (chopped)
- 2-4 garlic cloves (peeled and chopped)
- 2 small green chilies (chopped) - optional
- 1 teaspoon cumin
- 1 inch long, thin slice ginger (sliced really thin)
- olive oil
- vegan vinaigrette dressing (or make your own)
Directions:
1. Wash the greens and combine in a
great big bowl (preferably with a
lid/top) with cucumber, carrots, and
mushrooms. Cover and put bowl in
refrigerator. Put chopped tomatoes in
small container, cover and place in
refrigerator.
2. Heat oil in medium pan over medium
heat and add cumin. After a minute or
two, add onion, garlic, chilies, and
ginger. Saute for 5 minutes.
3. Add garbanzos and saute for 5-10
minutes - until soft.
4. Allow to cool to room temperature,
cover and place in refrigerator. (You
could use it on warm if desired.)
5. After at least and hour, all items
in small containers should be added to
the big bowl.
6. Spoon into serving bowl with
dressing and enjoy.
Serves: 2-3
Preparation time: 10-20 minutes + refrigeration
Print |
Back to Vegetarian & Vegetable Recipes |
Back to Main Recipe Page
|
