That’s a total lie. The brookies (brownie cookie) that I wanted to post isn’t blog-worthy yet. And, two batches in, I need a break from brookies. Well, my love handles do, anyway.
So, instead I give you the spring fling salad, which also happens to be a perfect way to link up to Seasonal Sunday, Brittany’s weekly round up of seasonal recipes, and Diane’s Real Food Weekly, a round up of recipes using whole food ingredients. Oh, and it also happens to be what my friend, Anna, asked me to bring to her Memorial Day weekend cook out. So, what is that – three birds I’m killing with one stone?
(No actual birds were killed. This would be a vegan salad.)
Spring Fling Salad
2 carrots, sliced into small rounds
1/2 red pepper, diced
1 head broccoli, cut into bite-sized pieces
1/2 pound asparagus, cut into bite-sized pieces
Spring mix greens
(Slightly modified from 101 Cookbooks)
1/4 cup tahini
1/4 cup lemon juice
1/2 t. minced garlic
1/4 t. salt
2 T. olive oil
3 T. hot water from steaming veggies
To prepare, steam the asparagus and broccoli for 5 minutes. Save 3 tablespoons of the steaming water for the dressing. In a large bowl, mix the carrots, red bell pepper, broccoli and asparagus. In a measuring cup, mix dressing ingredients until smooth and creamy.
To serve, place a handful of mixed greens on a plate. Spoon on the dressed veggies. Garnish with additional chopped bell pepper, if desired.
To make this a vegan main dish, add a can of drained and rinsed garbanzo beans to the dressed veggies.