The New Age Olive Garden Salad
6 – 8 Servings
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced
½ cup croutons
½ cup freshly sliced Parmesan cheese
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes, croutons and cheese.
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice
Combine all the ingredients in a blender until well mixed.
Nilofa’s Red Lentil Soup
13 – 1 cup servings
1 pound red lentils
3 cups water
1 tablespoon + ½ teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon ground turmeric
3 bay leaves
Juice of 1 medium lemon
1 medium onion diced
2 tablespoons olive oil
2 – 4 Garlic cloves, diced
1 jalapeno pepper, diced
1 small bunch cilantro, coarsely chopped
Rinse lentils in cold water until water runs clear. In a large pot, add the water, lentils, sea salt, granulated garlic, granulated onion, turmeric and bay leaves.
Bring pot to a boil then reduce the heat to medium low and cook uncovered for 30 minutes stirring occasionally.
While lentils are cooking, heat the olive oil over medium heat add the onions, garlic and jalapeno peppers and sauté until garlic is lightly browned.
Remove the bay leaves from the soup pot then puree the soup with an immersion blender (wand) or in a blender.
If soup was pureed in a blender, transfer it back to the pot. If the soup has cooled down while it was blended, bring it back up to a boil and add the sautéed ingredients and cilantro. Remove pot from the heat, mix thoroughly and serve immediately while hot.