Whenever I hear “Big Salad” I automatically think of Elaine & her must-have Big Salad in Seinfeld.  Sometimes, you just want indulge in a big salad!  Quinoa adds an extra crunch & added nutrition to this salad (good source of phosphorus, magnesium, and manganese.  Not sure what the benefits of these minerals are?  Click on their links & learn why quinoa is such a nutrition-packed seed!).

My Big Salad is perfect for a single dinner or lunch (why not toss in crumbled Chipotle Black Bean Burger?).

Creamy Mustard Balsamic Dressing

• 3 Tablespoons Veganaise product of choice
• 1 Tablespoon Dijon or spicy mustard
• 1/2 Cup balsamic vinegar
• 1 Tablespoon raw agave nectar
• 1 teaspoon organic garlic powder
• Salt & pepper to taste

Whisk all ingredients to combine.  Adjust seasonings as necessary.

The Big Salad

Ingredients:

• 1 Cup cooked quinoa (1/2 cup quinoa + 1 cup water yields 1 cup cooked quinoa), pictured is red quinoa
• 3 bell peppers, diced
• 1 large head of romaine lettuce, chopped
• 1 can of pitted olives
• 1 Tablespoons extra virgin olive oil
• 3 Tablespoons balsamic vinegar
• 1 Batch of my Creamy Mustard Balsamic Dressing
• Salt & pepper to taste

Directions:

1. In a large sauce pan on medium-high heat, add your olive oil, peppers, and balsamic vinegar.  Saute for about 10 minutes, or until the peppers become soft.
2. In a large salad / mixing bowl, add your lettuce, cooked quinoa, balsamic glazed peppers, olives, and top with the Creamy Mustard Balsamic dressing.

3. Enjoy eating whole!