Saturday, April 24, 2010

Confetti salad w/grilled romaine + tofu dill dressing

They say that, in Spring, a young man's fancy turns to thoughts of love. Well, this lady's thoughts turn to warm summer days ahead and wonderful cold salads. I am jumping the season a little bit today and making what I call a 'confetti' salad. I had leftover brown basmati in the fridge and decided to make a rice and black bean salad loaded with beautiful colors, hence the 'confetti'.

I shopped at the local coop for all ingredients.

Confetti Salad

4 cups leftover og brown basmati rice

1 can og black beans rinsed & drained

1 red pepper, finely chopped

1 orange pepper, finely chopped

1 cup finely chopped haricot verte

1/2 finely chopped red onion

2 stalks finely chopped celery

1/2 cup minced fresh cilantro

Dressing for salad

1/2 cup olive oil

1/4 cup red wine vinegar

1 small finely chopped shallot

1/ Tbsp. Dijon style mustard

1 tsp. powdered cumin

Mix all ingredients together and enjoy.

Grilled Romaine w/Tofu Dill Sauce

Cut Romaine in half, lengthwise.

Brush on oil, salt and pepper


Tofu Dill Sauce

1 12.3 oz. Mori Nu soft silken tofu

2 Tbsp. oil

1 Tbsp. vinegar

1 Tbsp. lemon juice

A little lemon zest

1/4 to 1/2 cup minced fresh dill

A hint of garlic (run over a grater)

S & P

Blend all ingredients in blender and serve over the grilled Romaine.

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