Sunday, September 9, 2012
I'm still here! I am working on getting in the habit of posting more regularly again, so I promise I'll stop failing at that soon. Until then, this is a great salad that came together in about 20 minutes. I was having a bottle of wine with my friends Erica and Elizabeth and we decided we wanted some dinner (but didn't want to go out). They gave me free reign of their pantry and kitchen and after a bit of poking around I threw this together with their help. What is great about this salad is that it is gluten-free, super healthy, and endlessly interchangeable. During the fall you could swap in roasted squash and eggplant, in the spring you could add in chopped baby spinach, apple, pecans and raisins. I wish I had had some fresh parsley or lemon to throw in to give it a tabouli feel but it was perfect the way was. It works great as a main dish, or would be terrific beside a pice of grilled chicken or fish.