p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Brunch Salad

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Here’s the salad I made for a brunch at my aunt’s place last week. I just threw a whole bunch of things together: roasted beets, parsnips, and rutabaga; blanched green beans, beet greens, and carrots; red pepper, celery, and a can each of chickpeas and mixed beans. I made a vinaigrette with caramelised leeks, olive oil, balsamic vinegar, mustard, a bit of brown sugar, and salt and pepper. I topped it off with pomegranate seeds, but I wouldn’t do that again, because although I love pomegranate seeds on their own, in this salad their crunch was too unexpected on the teeth.

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Written by phdelicious

December 26, 2008 at 8:35 pm

Posted in Meals

One Response

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  1. That is the prettiest salad I have ever seen!

    Julie

    January 15, 2009 at 3:09 pm


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