This came from a low-gi cookbook by Helen Foster. I adjusted it to serve 2 and use up the whole can of beans.  If you like hummus and tomato sandwiches on pita, this has a similar flavor minus the bread. (Could add 6 oz grilled chicken leftovers if you wanted.)

INGREDIENTS

• 1 cup (200 grams) grape tomato, halved
• 1 can garbanzo beans (rinsed, drained)
• 1/2 (100 grams) chopped red onion
• 2 tbs minced parsley
• 2 tbs lemon juice
• dash paprika
• dash cumin
• salt and pepper to taste

DIRECTIONS

Dump everything in a bowl and mix it up.

I’ve been wanting to make this salad for a long time. I first saw it at Allrecipes.com.

Here’s my variation based on what was handyin the fridge — I took out the avocado though. It has a delicious, complex flavor with lots of different textures.  I’d def. keep some romaine in for crunch but I’d like to mix in other greens too.  Might not use all the dressing — I just dumped it in but it was a bit too much since I don’t think I had a full head of lettuce.

Ingredients

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears – peeled, cored and chopped
• 3 – 4 ounces Roquefort, Gorgonzola, or Feta cheese, crumbled
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans or walnuts
• 1/4 cup grapeseed oil
• 3 tablespoons red wine vinegar
• 1  1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• fresh ground black pepper to taste

Directions

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the nuts. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Here is one of them  12/21/07:

It was like this on  1/30/08:

On 2/8/04 it had gotten this fluffy so I decided to harvest it and its friends and make a salad:

Here is the first harvest:

Julia did not want to be in the picture. She said she’d hide behind lettuce:

Here is some of the salad. It was excellent — vibrant and fresh:

Here we are on 2/17/04. The bottom box that I harvest about nine days ago is filling back in:

I decided to harvest the top box:

Here’s our second harvest in a large, deep, round bowl:

Now I’m trying to decide what sort of salad it will be and we will eat it for dinner.

Here’s my attempt at making a similar salad at home.

• 1 head of romaine or cos, washed, spun, and torn
• 1 cup raisins
• 4-6oz. vegan feta
• 1/2 cup chopped walnuts
• 2-4 small red delicious apples, chopped (toss in lemon juice so it won’t go brown)
• raspberry vinaigrette dressing to taste(bottled or make your own)

Fluff all this up ion a large salad bowl. Serve 4-6.

An easy, fast, reliable “sick comfort food” type of dish. I’ve been eating it for breakfast for the last few days. The recipe doubles easily.

• 1/2 cup lentils, rinsed, drained, picked over and simmered uncovered in a pot of water for 20 min. When tender, drain.
• 1 lb potatoes, peeeled, chopped, and steamed

For dressing, whisk together:

• 1 tbs olive oil
• 2 tbs balsamic
• salt and pepper to taste

Chopped green onion to taste for garnish.

If eating right away, just mix it all up. If not, let the dish cool before adding the green onion or they will lose crunchiness.

• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups cherry tomatoes or grape tomatoes, sliced in half
• 2 green onions, green and white parts, minced
• 1 garlic clove, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar

Mix it all up in a bowl. Doesn’t get easier than that.

NUTRITION PER CUP

Calories: 116
Fat: 1 g
Saturated Fat: 0 g
Carbohydate: 22 g
Fiber: 7 g
Protein: 7 g

• 8 stalks medium celery, diced
• 2 apples, diced
• 1/3 cup chopped walnuts
•  2 tbs lemon juice
• 2 tbs spicy brown Mustard (ex: Gulden’s)
• 1 garlic clove, minced
• 2 tsp sugar
• 1/2 tsp sea salt
• black pepper to taste

First chop up the celery, apple, and walnuts and place in a bowl.

In a blender, mix the remaining ingredients and pulse to make sure garlic is minced well. Pour dressing over produce and toss well with spatula.

 NUTRITION PER CUP

Calories: 130
Fat: 6 g
Saturated Fat: 1 g
Carbohydate: 19 g
Fiber: 4 g
Protein: 3 g