Wednesday, July 4, 2012
Summer Goodness Salad with Vinagrette
I know I have been lacking in posting yummy, healthy vegan recipes, now I'm really making eating vegan and healthy a priority, so hopefully there will be more to come.
After coming home from Leadville Training Camp. My body was craving healthy raw food. As mentioned in a previous blog, I was also concerned about my protien intake. So here's a recipe created with all of the above:
-1 cup of green lentils, boil in water, then simmer until cooked
-1 cup of pearled barley, with 2 cups of water or veggie broth, boil then simmer, until liquid absorbed
-2 carrots sliced
-2-3 stalks of celery sliced
-1 cup of grape tomatoes
-2 bell pepper sliced (any color i used green and red)
-1 zuchinni, sliced
1/4 c apple cider vinager
2 T. olive oil
1 T. dijon mustard
1 T. fresh chopped basil
1 T. maple syrup
Put in a container and shake to mix, you do not need to use all the dressing on the salad, I think I used about 1/2 of it.
Also this dressing is fabulous on a salad of arugula and sliced avocado.