Gingerly Ensalada Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Water water water! It s been said over and over again for a reason because its true! Most people don t drink nearly enough. Bring a water bottle with you wherever you go and invest in a simple filter for your home. Water is especially important when adjusting to a new way of eating, as it will help curb any cravings you may experience.
Ingredients (use vegan versions):
- big bunch mesclun greens or romaine lettuce
- 1 Cucumber (peeled if you like – I stripe mine)
- 1 large carrot (chopped or shredded)
- 1 – 12 oz container baby Bella mushrooms (or actual Portobello – sliced)
- 1 – 16 oz can garbanzo beans
- 1/2 red onion (chopped)
- 2-4 garlic cloves (peeled and chopped)
- 2 small green chilies (chopped) – optional
- 1 teaspoon cumi
- 1 inch long, thin slice ginger (sliced really thin)
- olive oil
- vegan vinaigrette dressing (or make your own)
Directions:
1. Wash the greens and combine in a
great big bowl (preferably with a
lid/top) with cucumber, carrots, and
mushrooms. Cover and put bowl in
refrigerator. Put chopped tomatoes in
small container, cover and place in
refrigerator.
2. Heat oil in medium pan over medium
heat and add cumin. After a minute or
two, add onion, garlic, chilies, and
ginger. Saute for 5 minutes.
3. Add garbanzos and saute for 5-10
minutes – until soft.
4. Allow to cool to room temperature,
cover and place in refrigerator. (You
could use it on warm if desired.)
5. After at least and hour, all items
in small containers should be added to
the big bowl.
6. Spoon into serving bowl with
dressing and enjoy.
Serves: 2-3
Preparation time: 10-20 minutes + refrigeratio
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