Eating Clean Vegetarian Cookbook: 85 Easy, Plant-Based Recipes to Help You Feel Your Best by Kathy Siegel MS RDN CDN

Author:Kathy Siegel MS RDN CDN [Siegel MS RDN CDN, Kathy]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-05-17T22:00:00+00:00

CHOPPED RAW SALAD

GF NF OP SF

SERVES 4 PREP TIME 15 minutes, plus 20 minutes to marinate

Stocking your kitchen with healthy meal add-ins is a sure way to stay on track with an eating-clean vegetarian lifestyle. Here I cut a variety of raw vegetables into bite-size pieces and marinate them in a red wine vinegar marinade. I often add a scoop of this to other salads, such as the Bulgur and Lentil Salad, or simply eat it on its own with some hummus and pita.

½ red onion, diced

1 cup quartered cherry tomatoes

1 cup bite-size cauliflower florets

2 carrots, peeled and cut into 1-inch-thick pieces

1 yellow bell pepper, chopped

½ cucumber, cut into 1-inch cubes

½ cup Vegetable Marinade

2 cups chopped romaine lettuce

½ cup ½-inch cubes Asiago cheese

1 avocado, peeled, pitted, and cut into 1-inch cubes

1.In a large bowl, combine the onion, tomatoes, cauliflower, carrots, bell pepper, cucumber, and marinade. Cover, place in the refrigerator, and marinate for up to 20 minutes.

2.Divide the romaine lettuce among four bowls. Dividing evenly, top with the marinated vegetables, Asiago, and avocado.

VARIATION: Add ¼ cup pitted sliced olives or ¼ cup of your favorite nuts for an extra boost of healthy fats.

PER SERVING: Calories: 249; Protein: 7g; Carbohydrates: 18g; Fiber: 7g; Total fat: 18g; Saturated fat: 4g; Sugar: 5g; Sodium: 312mg

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