Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
VEGETABLES
1 bunch asparagus
1 head broccoli crowns
1 sweet pepper
1/2 sweet onion
3 large tomatoes
2 cups mushrooms
1 large cucumber
DRESSING
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Spike®
1 tablespoon agave nectar
Wash and cut the vegetables into bite-sized pieces. If you prefer softer broccoli and asparagus, blanch them by adding to freshly boiled water for no more than 60 seconds. Drain immediately and rinse with cool water to prevent over-cooking.
Combine the ingredients for the dressing and set aside. Mix all of the of the vegetables in a large bowl and add dressing. Toss to blend the dressing with the vegetables. Serve fresh or refrigerate and serve chilled.
Serve on a bed of fresh greens. For variety, try adding kale or some of your favorite raw vegetables!
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