Sunday, December 6, 2009


Our garden veggies are growing and getting crowded, so we have to thin them. Unlike the pea plants, which we can't eat and had to compost, the salad greens thinnings could be used for this Asian-ish salad. It just so happened we had 2 oranges and a grapefruit sitting in the fridge -- perfect!

The recipe for this salad is from the Vegetarian Times:
  • 2 oranges, primed
  • 1 grapefruit, primed
  • mixed salad greens, a handful, coarsely tore (the original recipe calls for chopped arugula)
  • sesame seeds, toasted
  • peanuts, crushed, roasted
[the original recipe also called for chopped mint and shallots, neither of these were available at the time of preparation. I believe it's good as I made it, but I'm sure these missing ingredients could add more complexity and character]
  • salad dressing: 2 T agave nectar, 1.5 T lime juice, 1 T soy sauce, salt, crushed red pepper

Toss greens and citrus with dressing, top with nuts and seeds.

Pretty, ha?

We're going to eat it with onion Sicilian pizza!

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