Little Italy Salad

This rich and aromatic salad makes a hearty side dish you can also serve on a bed of greens and drizzle with Italian Dressing. Marinated portobello mushrooms and sun-dried tomatoes lend a meaty flavor. The tomatoes and black olives also give a nice color contrast.

½ cup dry-packed sun-dried tomatoes (golden if available)
1 large portobello mushroom, stemmed and cut into ½ inch pieces
2 Tbs Bragg Liquid Aminos
1 clove garlic, pressed
2-5 basil leaves, coarsely chopped
2 oregano sprigs, coarsely chopped
Juice of 1 lemon
¼ cup olives, pitted and diced
2 Tbs diced red bell pepper
2 Tbs minced onion
2 Tbs olive oil

Place the sun-dried tomatoes in a small bowl, cover with water, and soak for about an hour, or until soft.

In another bowl, combine the portobello, Braggs, garlic, basil, oregano, and lemon juice.  Cover and marinate for at least 1 hour.

Drain the sun-dried tomatoes and slice them into small strips.

In a separate, large bowl, combine the sun-dried tomatoes with olives and bell pepper

To keep their flavor from dominating, rinse the onions with water in a wire-mesh sieve.  Drain the mushroom mixture, reserving the marinade for other uses.

Add the onions and the mushrooms to the bowl containing the sun-dried tomatoes, add the olive oil, and stir to combine.

If needed for additional flavor, add ¼ cup of the reserved marinade.

 

From The Raw Truth: The Art of Preparing Living Foods, by Jeremy A. Safron

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