Backbone House Salad Vegan Friendly Food

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BACKBONE HOUSE SALAD (VEGAN FRIENDLY)



Backbone House Salad (Vegan Friendly) image

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

1/2 cup red wine vinegar
1/4 cup honey (or other sweetener of choice)
3/4 teaspoon ground star anise
1/4 teaspoon Dijon mustard
1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
1/4 teaspoon salt
2/3 cup grapeseed oil (subbed for canola oil)
3 -4 cups romaine lettuce hearts (torn into small pieces)
3 -4 cups garden spring greens (or heirloom lettuce)
1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
1/2 cup fresh strawberries, sliced (or other fresh berry in season)

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)



Summery Garbanzo Bean Salad (Vegan Friendly) image

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

2 (15 ounce) cans garbanzo beans, rinsed and drained well
2 garlic cloves, peeled and finely minced
1/4 red onion, peeled and diced
1/4 cup Italian parsley, minced
6 dates, pitted and thinly sliced (she used deglet noors)
8 pitted kalamata olives
1/2 teaspoon thyme (she used dried but you can use fresh if you have it)
salt, to taste
black pepper, to taste
1/4 cup extra virgin olive oil
lemon juice (juice of 1/2 lemon, approximately)
1/4 cup balsamic vinegar (dark)
2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)

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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