BACKBONE HOUSE SALAD (VEGAN FRIENDLY)
From Hell's Backbone Grill as printed in Delicious Magazine. "Salt Lake Magazine recognized this salad as one of the best in the state, and it's easily our most requested recipe," say Jen and Blake of Hell's Backbone Grill. "We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference." I substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all dressing ingredients except oil in a blender.
- With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
- Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.
SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)
Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
- Whisk together the dressing and pour over the bean mixture. Stir gently.
- Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
- Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
- Yield is estimated.
Nutrition Facts : Calories 295.6, Fat 11.3, SaturatedFat 1.5, Sodium 471.6, Carbohydrate 42.4, Fiber 7.2, Sugar 8.2, Protein 7.5
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