I have probably mentioned this before too. I love salads. I’m not always looking for a complex gourmet meal to satisfy me. Sometimes, all I want is a bowl of farm-fresh veggies.
I can’t exactly serve a steak and potatoes kind of guy a bowl of lettuce for dinner and expect him to be happy. I can, however, serve him a salad loaded with sautéed vegetables, two sources of protein, and crispy wonton wrappers.
Of course, it involves a little more prep work than your ordinary side salad. But, it’s still exceedingly easy to prepare for a main course. It’s also surprisingly filling, extremely delicious, and (almost) totally healthy. It’s the type of thing I’m tempted to make daily.
My favorite thing about this salad? You probably already have most of the ingredients on hand and can throw it together in no time after a long day. From start to finish it’s done in less than 15 minutes.
Please don’t drown this salad in dressing. A glug of olive oil, a splash of vinegar, salt, pepper, and garlic powder are all you need. See, not only do heavy salad dressings add unnecessary fat and calories, they also hide the brilliant taste of all the yumminess. The olive oil adds a little smoothness. The vinegar adds a bright note of acid. The salt brings out the flavors. The pepper and garlic powder are just for taste.
Beautiful to look at, delicious to taste, easy to prepare, and healthy, this salad has it all.
Heat a thin layer of oil in a pan over medium flame. Slice onions and mushrooms and add to pan. Cook for 7-8 minutes, stirring occasionally.
Meanwhile, wash lettuce (check for bugs) and chop for salad. Place in a large bowl. Cut tomatoes into eighths, chop avocado flesh, slice hard boiled eggs,rinse chickpeas and cabbage then add to bowl.
When onions and mushrooms are ready, add to salad.
Pour 1/2″ inch olive oil into used pan. When hot, add cubed wonton wrappers. Cook for 45-60 seconds per side until crispy. Remove and drain on a paper towel.
Pour 1/2″ inch olive oil into used pan. When hot, add cubed wonton wrappers. Cook for 45-60 seconds per side until crispy. Remove and drain on a paper towel.
Top with cubed wonton wrappers and serve.
The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…
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