Meatless Salad

   During these economic times, we're all looking for a way to cook great tasting meals that don't break the bank. One of my favorite ways to use up fresh veggies is to prepare at least one meatless meal a week. The salad recipe I list below can also be topped with meat or seafood leftover from last night's dinner. The great part about this meal is also that  it will last for several meals. The longer it marinates in the fridge, the better it tastes. Experiment with different veggies, meats, beans or even tofu. Using different combinations of these different foods, herbs and spices will keep things fresh and give you an easy go to recipe without getting bored.

Meatless Salad

• Cook a box of orzo, cous cous or quinoa according to the box instructions. I like to use low-sodium fat free chicken broth instead of water. Skip the olive oil or butter that may be listed on the cooking instructions of the box. 
• Chop an assortment of your favorite vegetables. I like using red and orange bell peppers, cherry tomatoes, cucumber, any form of onion (could be red, yellow or green onion). mushrooms, and roasted butternut squash. You can also add broccoli, carrots or shallots.
• Chop up a handful of fresh basil and mint. 
• Drain a can of cannelini beans and rinse.
• Combine the veggies, herbs, beans, and orzo/cous cous/quinoa. Toss with extra virgin olive oil, sea salt, pepper, fresh squeezed lemon, and a citrus balsamic vinegar. If you want to add some heat, add red chili pepper flakes. You can also add arugula or spinach to this salad.
• This salad can also be topped with the leftover meat from last night's meals. I've put shrimp, chicken and beef on top of this salad. The longer you let it marinate, the better it tastes.