I wanted a dressing that extended the reaches of the masterful just-lemon.
I love fresh lemon as my go-to dressing, but sometimes I want something with a little more weight. I’ve created a simple dressing that will satisfy your I-need-a-dressing-but-not-all-those-calories needs. It’s delicious and it’s good for you.
Roasted chickpeas, cherry tomatoes and asparagus tossed in arugula and topped with a fried egg.
This is a warm salad that makes you feel like you went out for lunch.
Arrange cherry tomatoes, asparagus and chickpeas on a lined baking sheet. Spray with oil of choice (I use Bertolli’s organic evoo spray and it’s perrfect — no residue, just oil) season with crushed black pepper, and place in oven or toaster oven at 450 degrees for roughly 15 minutes. While veggies roast, combine some all-natural hummus, lemon juice and a splash of almond milk. (Learn how to make your own almond milk here*) Set aside and fry up that egg! The secret to not cracking the yolk is having enough oil or spray in the pan and carefully flipping it over in a quick flick.
Toss now-roasted-and-deliciously-smelling-veggies with fresh arugula, your new favorite dressing and pop that fried egg right on top. Season with a little crushed red pepper. Aaand now you are officially impressive.
Oh, so you’re vegan? It’s okay — I got your non-animal-protein back. Forget that egg and call it a day!
Roasted Brussels sprouts and chickpeas tossed with sundried tomatoes in spinach.
I know. I’m a little obsessed with chickpeas but I think you will be too once you fully understand the capacity of these cute little protein-packed beans.
This one is easy. Chop up those brussels and put them on a lined baking sheet with (you guessed it) chickpeas. You can give ’em a quick spray and pop them in a toaster oven or oven at 450 for just under 15 minutes, depending on how roasted you like them. Toss with spinach, sundried tomatoes, and that go-to lemon-hummus-almond milk dressing I just blew your mind with.
Carrot & Zucchini ribbon salad with sundried tomatoes and spinach
Okay, so I took this picture from my desk. Disregard my plastic purple spoon, please.
Using a peeler, slice a zucchini and a few carrots into ribbons. Toss with spinach, sundried tomatoes and any other veggies you like. I threw some quick roasted brussels in here, too. Lay on that dressing with some crushed red pepper — BAM. Vegan superstar. Even if you’re not vegan. Because like me, you’re a sometimes-vegan who just can’t do without cheese, runny yolk or gelato. And the occasional lamb or proscuitto… Yeah, not vegan.
Your salads and dressings look and sound fabulous! Good job and am looking forward to following you!!!
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