“A Vegan Feast”
To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Vegan Feast”
This salad was one of those ’empty out the refrigerator at the end of the season’ dishes. I had a ton of heirloom tomatoes from various gardens, half of a watermelon, spinach and arugula. Not to mention some very sad looking strawberries that in their organic state had begun to dehydrate and wither. You can’t throw sad fruits or vegetables into a salad without waking them up first. So I went with a strawberry balsamic glaze. It turned out amazing!! To make this salad a meal I would have thrown some nuts on top and maybe some fried tempeh croutons on top. But as a course in a several course meal, small plates were dished out. And I really really wanted more when I was done.
Late Summer Salad
Serves 4-6 as part of a seven course meal
2 Cups Halved Mini Heirloom Tomatoes
2 Cups Chopped watermelon
2 Cups Spinach and Arugula
Strawberry Balsamic Glaze
Serves 4-6 as a dressing on the salad
2 Cups Finely Chopped Strawberries
1/2 Cup Balsamic Vinegar
1/4 Cup sugar
Combine all of the ingredients into a saucepan and heat on medium high heat. Once it comes to a boil then reduce the heat and allow it to simmer for twenty minutes or so until it has reduced and has the consistency of syrup. Let cool and use right away. Not sure how it would keep in the fridge but I’m assuming it would keep in a small jar for at least a week.