Thursday, January 28, 2010

Kidney Bean Salad

I wanted to give this salad a fancy, cheesy, salad-y "Taste of Spring" or "Garden Delight" but 1 hour of Organic Chemistry has left me with nothing but the meager creative juice to come up with Kidney Bean Salad. Delectable, eh? Trust me, it tastes better than it sounds!

Kidney Bean Salad
1 Mountain of mixed greens
grape tomatoes
cucumber slices
broccoli florets (you need to break them down)
cubes of muenster cheese (available on special soup days; omit or substitute tofu to vegan-fy!)

Kicked Up Sesame Dressing
2 tsp rice vinegar
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 tsp ginger powder
1 tsp garlic powder
1 tsp honey
1/8 tsp black pepper
1/8 tsp hot sauce
1/8 tsp chili pepper flakes

1. Assemble salad.
2. Mix dressing ingredients together, and adjust the ingredients to suit your taste buds.
3. Drizzle dressing over the salad, being careful to hit all of the cucumbers.