- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
After all that heavy fried food, let’s lighten up your meal with this incredible salad recipe. Enjoy!!!
mixed greens – I used only spinach, torn
4-5 mushrooms, sliced
stir fry vegetables
1 onion, diced
1 yellow bell pepper, cut into strips
5 mushrooms, sliced
2 tablespoons coconut aminos
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
pickled beets
2-3 beets, diced
1/8 cup of water
1/4 cup regular white vinegar
1/8 cup of sugar
1/4 teaspoon of salt
1/4 cup of balsamic vinegar
1/8 cup of mayo
3 tablespoons of honey
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 cubes of frozen garlic
fried onions
my sourdough croutons (recipe)
crushed lo choy noodles
In a mason jar, put beets, water, sugar, vinegar, and salt. Cover, shake, and put in the fridge for around 1-2 hours. You can leave it in your fridge up to a week.
In a medium-size pan, on medium-high heat, add olive oil . Then add your onion and let it cook for around 1-3 minutes till slightly softened.
Then add your pepper and mushrooms and let it cook for 1-2 minutes.
Then add the coconut aminos, salt, black pepper, and garlic. Let it cook for 2-3 minutes or until the peppers are soft, stirring every 30 seconds to prevent food from sticking to the pan. Remove from heat.
In a mason jar or container, add the balsamic vinegar, honey, mayo, salt, and black pepper. Mix or shake until well combined. It can stay in the fridge for 4-5 days. Give it a good shake before using.
In a large size bowl or platter, put the mixed greens and mushrooms. Then add the pickled beets and stir fry vegetables. Add the crunch of your choice and pour over dressing when ready to serve. Enjoy!
How Would You
Rate this recipe?
Please log in to rate
Reviews