Vegetable Recipes - Nine-A-Day Salad

Recipe from inmamaskitchen.com

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Nine-A-Day Salad

"A powerhouse made with 9 vegetables, beans, and soynuts, this meal-size salad was inspired by the USDA's Nine-A-Day program.." Dana Jacobi, 12 Best Foods Cookbook

Dressing

2 tablespoons cider vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 teaspoon salt
1 tablespoon + 1 teaspoon canola oil
Freshly ground black pepper

Salad

1 cup broccoli or cauliflower florets
4 green bell pepper rings
4 red bell pepper rings
2 or 3 thin slices onion, separated into rings
1/2 cup black beans or chickpeas
1/2 cup sliced carrots
1/2 cup sliced zucchini
1 large mushroom, thinly sliced (1/4 cup)
8 whole cherry tomatoes, or 1 cup halved
2 cups curly spinach torn in bite-size pieces and packed
2 tablespoons whole soynuts

METHOD

For the dressing, in a 10-cup plastic container, combine the vinegar, lemon juice, basil, oregano, garlic, and salt. Shake gently to combine, then add the oil and several grinds of the pepper. Cover tightly and shake vigorously to blend. Set aside for an hour so the flavors can meld.

In layers, add the broccoli, green and red pepper rings, onion, beans, carrots, zucchini, mushroom, tomatoes, and spinach. Cover and shake vigorously to coat the salad with the dressing. Serve immediately or marinate in the refrigerator for 2 to 24 hours. Garnish with soynuts and serve.

Makes 4 servings.

Reprinted with permission from ©2005, Dana Jacobi, 12 Best Foods Cookbook, published by Rodale

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