As summer starts to heat up and vegetable gardens are in full bloom, it’s time to break out those salad recipes. I am thrilled that Danica is allowing me to share two of my favorite summer salads here with you.
Tomato, Avocado, Goat Cheese Salad
The star of this salad is the heirloom tomato. Accompanied by avocado, goat cheese and a light dressing, the result is a refreshing, light summer salad.
in the salad:
1/2 cup olive oil
3 Tbsp. balsamic vinegar
1 1/2 Tbsp. soy sauce (I use Bragg’s)
1 Tbsp. nutritional yeast (optional)
1 spoonful of yellow mustard
The dressing recipe makes a lot; you can store the extra dressing in the fridge. The olive oil will congeal, but it will soften when you let the container *sit* in some warm water.
Dried Fig & Goat Cheese Salad with Raspberry Balsamic Dressing
I *borrowed* this salad combination from one of my favorite local restaurants. When the restaurant closed its doors for the last time a couple of years ago, I was forced to make the salad for myself. I think I like my version better…
In the salad:
dried figs (even if you don’t like figs, you’ll probably like them in this salad)
caramelized almonds (directions follow)
drizzled with Consorzio Raspberry & Balsamic fat-free Dressing
1. Coat (about 20) almonds with slightly-beaten egg whites.
2. Lay flat on a baking sheet with parchment paper.
3. Sprinkle with a pinch of sugar and a pinch of cayenne pepper.
4. Roast in the oven at 450′ for 7 – 10 minutes. Watch them so they don’t burn.
I’m always on the look out for yummy vegan, vegetarian, and flexitarian recipes. If you have one to share with me, please visit me at Graceful Creative and tell me about your favorite recipe.