On my previous stint as a vegetarian, I had ordered a boxed set of recipe cards. They were colorful and broken down into categories. Wonderful for this scatter-brained woman. I go by the name of Cooking Lady for a reason. Within our homeschooling community, we, as parents, offer to teach classes at our co-ops(bi-weekly classes offered to students). When we entered homeschooling five years ago, I know right away what I wanted to teach. Hands down, it was going to be cooking. I... or at least my cooking class was an instant success.
I have tweaked my class and pretty much have it down to a science. I know the right amount of students to have, as not to be stepping on one another whilst cooking. And last year(2007-2008), I decided to show these children(who range in age from 5-12) that you can most definitely put dishes on the table and them not have any meat, not even by-products.
There is a recipe here, trust me. One of the salads I made, trying to show them there is more to salads than iceberg lettuce. With that said, please enjoy this wonderful salad.
1t djion mustard
2T minced garlic(or to taste)
1/4 cup apple cider vinegar
2T lemon juice
2T tomato juice(you might be tempted to leave this one out...don't)
1t tamari(soy sauce)
1/4 t ground black pepper or cayenne pepper
1/4 cup cooked beans of choice(my photo shows a white bean, but black bean would be so pretty here)
1/2 cup thinly sliced cucumber
1/2 cup diced tomatoes
1t drained capers
1/4 cup diced red bell pepper
1/4 cup fresh or frozen(thawed corn-kernels)
2 lettuce leaves
Combine all vinaigrette ingredients in a small bowl or blender, and whisk. Ina medium bowl, combine beans, cucumber and 1/4 cup vinaigrette. Cover and let marinate for 1 hour in the frig. After beans and cucumbers have marinated, add tomatoes, capers, bell pepper and corn. Toss well to coat. Place lettuce leaves on two salad plates and spoon bean-vegetable mixture in top of lettuce. Serve immediately.
So good and simple! Enjoy!