This salad's got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but like we say in those directions, you can make four for a more elegant presentation if youre trying to impress someone. You can also add other salad-y things to this; a few sprouts never hurt anyone ... yet.
1/4 cup prepared spicy, smooth mustard
3 tablespoons grapeseed oil
1/4 cup red wine vinegar
2 tablespoons pure maple syrup
8 cups mixed greens (whatever you likewe prefer crunchy things like radicchio and romaine; throw in some arugula scraps for good measure)
1 avocado, peeled, halved, pitted, and sliced thinly
1 small red onion, sliced into very thin half-moons
1 (15-ounce) can chickpeas, drained and rinsed
1 recipe roasted portobellos (2 mushrooms)
Prepare the dressing:
Whisk all ingredients together in a small bowl. Done.
Prepare the salad:
Throw together all the ingredients except the portobellos, in a large mixing bowl. Pour on the dressing and use tongs to toss.
When ready to serve, place the dressed greens on plate and add the sliced, warm portobellos. Thats all there is to it!
From Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2007.
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