Cleopatra Salad for Two

 
4 cups Romaine lettuce, washed well, patted dry, and torn into bite-sized pieces
1/2 cup red cabbage, shredded
1/3 cup carrot, shredded
1/3 cup zucchini, shredded
freshly ground black pepper
1/2 cup Baked Herb Croutons
1/4-1/3 cup Creamy Garlic, Pine Nut, and Herb Dressing
 

In a medium bowl, place the Romaine lettuce, shredded red cabbage, carrot, and zucchini. Season the vegetables with a little freshly ground black pepper, to taste, and toss the vegetables lightly to combine. Add the Baked Herb Croutons and Creamy Garlic, Pine Nut, and Herb Dressing, to taste, to the salad mixture, and toss well to thoroughly coat the salad with the dressing. Divide the salad evenly between two plates and serve immediately.

Serves 2

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett