Turn A Quick Salad Into A BIG Meal



Serves 4



  • 1tablespoon red wine vinegar
  • 1 1/2teaspoons minced shallot
  • 1/2teaspoon mayonnaise
  • 1/2teaspoon Dijon mustard
  •  Salt and pepper
  • 3tablespoons extra-virgin olive oil
  • 8slices thick-cut bacon, cut into 1-inch pieces
  • 4large eggs
  • 1head frisée (6 ounces), cut into 1-inch pieces
  • 1romaine lettuce heart (6 ounces), cut into 1-inch pieces
  • 1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
  • 2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
  • 3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.

Good salad is always yummy!

Source: http://www.cookscountry.com/recipes/Bistro-Salad/31898/?Extcode=N00SPBA00



Quinoa Salad

looks amazing!

looks amazing!


  • 1 1/2 cup quinoa, well rinsed
  • 2 1/4 cup vegetable broth or water
  • 2 cups cooked or 1 (16-ounce) can 
black beans, rinsed and drained
  • 3 scallions, minced
  • 2 tablespoons sliced pickled jalapeños
  • (14.5-ounce) can petite diced 
tomatoes, well drained
  • 2 tablespoons minced fresh cilantro
  • 2/3 cup raw cashews, soaked 3 hours or overnight
  • 3/4 cup hot vegetable broth
  • Salt
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon prepared yellow mustard
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice


  1. Combine the quinoa and broth in a saucepan and bring to a boil. Reduce the heat to a simmer, add salt to taste, cover, and cook for 25 minutes. Stir in the beans and scallions, and cook until the quinoa is tender, about 5 minutes longer. Taste and adjust the seasonings, if needed. Stir in the jalapeños, tomatoes, and cilantro and remove from the heat. Set aside covered to keep warm.
  2. While the quinoa is cooking, make the sauce. Drain the cashews and transfer to a high-speed blender or food processor. Add the hot broth and process until smooth and creamy. Add the remaining ingredients and process until very smooth. Taste and adjust the seasonings if needed.
  3. To serve, divide the quinoa mixture among shallow bowls and top each serving with some of the sauce.

 Serves 4!

Vegan food is yummy!

Source: http://www.manifestvegan.com/2013/02/quinoa-and-black-beans-with-cashew-queso-sauce-from-robin-robertsons-new-book/