Prep Time
30Yield
4-6 servingsRating
/rating_off.png "1 Star")
Loading...| 3 cups white kidney beans, cooked drained and cooled | |
| 2 cups small tomatoes, halved or quartered | |
| 1 cup celery, diced small | |
| ½ cup red onion, diced small | |
| 1 cup zucchini, grilled and diced small | |
| 2 ears of corn, grilled and cut off the cob | |
| 1/4 cup Rogers Wheat Bran, toasted in over for about 10 minutes at 350 degrees | |
| Apple cider rosemary vinaigrette | |
| ..... | |
| Vinaigrette Recipe | |
| ⅓ cup flaxseed or olive oil | |
| ¼ cup fresh rosemary leaves, no stems | |
| 2 cloves of garlic | |
| 2 Tbsp grainy dijon mustard | |
| 3 large lemons, juiced | |
| 1 cup apple cider, preferably off dry | |
| 1 tsp kosher salt, or to taste | |
| ½ tsp ground black pepper |
| 1. | Mix together all of the ingredients with as much vinaigrette as you desire to your taste |
| 2. | Salad may be mixed and stored in the fridge ahead of time and served later |
| 3. | ... |
| 4. | Vinaigrette Recipe |
| 5. | Finely chop the rosemary leaves and the garlic |
| 6. | In a mixing bowl, combine the chopped garlic and rosemary with all of the ingredients except the flaxseed oil and whisk together well |
| 7. | Once all of the ingredients are well mixed, slowly whisk in the all of the oil to finish the vinaigrette |
| 8. | OR |
| 9. | Combine all of the ingredients into a blender and blend well |
| 10. | Store the vinaigrette in a covered container in the refrigerator until ready for use |
| 11. | Top salad with some toasted wheat bran |
Leave a Reply