Last night I made 2 salads for dinner, which is quite uncommon for me. As a vegetarian, I often complain that all I get to eat is salad, but I don’t mind when the salads are filling and nutritious. That is, they have to have some protein. The first salad I made was a new recipe from the Bold Vegetarian Chef of white beans with fennel, red onion, and garlic, with a honey miso dressing. The recipe originally said to roast the fennel, red onion, and garlic (a whole head of garlic!), but I didn’t want to heat up the kitchen for an hour roasting, so I sauteéd instead, and only used 2 cloves of garlic. The dressing was quite tasty. I used golden balsamic vinegar instead of white vinegar as the recipe suggested.
The second salad was nothing too crazy — simply lettuce with fresh tomatoes out of the garden and some feta cheese, with my usual oil and vinegar dressing.