1/2 head of savoy cabbage, cored and cut into very thin strips
1/2 cup dry large lima or fava beans
1/3 cup frozen peas
1 ear corn, husked and kernels cut off
1/2 avocado, chopped
1 cup golden beets, peeled and chopped
6 cherry tomatoes, halved
2 sliced whole wheat bread (plus a drizzle of olive oil and salt and pepper)
1/2 cup grapes, red or green
For Dressing:
1/8 cup lemon juice (1/2 a large lemon)
1/8 cup extra virgin olive oil
1/8 cup canola oil
1 tsp Dijon mustard
1 tsp agave nectar
1 1/2 tsp salt
1 tsp freshly ground black pepper
Soak the beans in water overnight. Simmer for 30-45 minutes until tender. Set aside.
Preheat oven to 350*F. Cut the bread slices into croutons, lay out flat on a baking sheet. drizzle with olive oil and sprinkle with salt and pepper. Bake for 8-10 minutes or until golden.
Bring an inch of water in a medium sauce pan to a boil. Reduce to a simmer and add the beets. Cook for 8-10 minutes until almost tender and add the peas and corn kernels. Cook another 2-3 minutes. Remove from heat and drain water. Set aside.
Make dressing. Combine ingredients and whisk well. Put the cabbage in a large serving bowl and toss with dressing.
Pile the beans, tomatoes, beets, peas, corn, avocado, grapes, and croutons over the top of the cabbage. Serve immediately.
Serves 4.
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