These past couple of months, I have spent more time in my kitchen than I usually do, without taking even a few moments for some quick photos to post on my blog. Last night, I finally decided to pull out my camera while preparing dinner. It’s the first salad I have made in quite some time that I actually liked…I was beginning to think maybe I had lost my touch with lettuce. And maybe I did. But this dish easily perfects itself. The ingredients are pretty straight forward and blend together seamlessly for a super satisfying meal.
1 head of romaine lettuce (washed, dried, chopped)
1/2 cup beans, cooked (kidney, cannellini, pinto)
1 avocado, chopped
2 tbs. olive oil
1/2 red onion, thinly sliced
1 tbs. dijon mustard
1/2 tbs. honey
vinegar (red wine, rice wine, apple cider)
1. In a large bowl, combine lettuce, beans, and avocados.
2. Heat olive oil in skillet on medium heat. Add dijon mustard, honey, and vinegar. Stir.
3. Add onions and saute for about 5 minutes, until onion is soft.
4. Add cooked onion to salad.
3 tbs. fresh squeezed lime juice
6 tbs. olive oil
1/2 tsp. cumin
salt & pepper
In a small bowl, combine all ingredients. Add to salad and mix well.
*Feta cheese would be a great addition if you eat dairy.