Tuesday, June 5, 2012

All Veggie "Pasta" Salad

We have been revising our breakfast, lunch and dinner meals for the past month or so. My youngest daughter has developed what we think are possible seasonal allergies, so we have been experimenting with different foods, in addition to taking dhist jr, fish oils and multi-vitamins.

The one major food that we have removed this past month has been dairy. Which is really hard because we all love milk, cheese and yogurt. In all honesty, we have noticed a difference in our daughter. So instead of drinking milk, we have been enjoying coconut and almond milk, as well as eating vegetables that are high in calcium. We absolutely have no problem with eating vegetables because we eat quasi vegetarian. Each morning I have really enjoyed pouring coconut milk in with my coffee (instead of milk), my husband enjoying it with his cereal, and our daughters in their morning "milk" glasses.
One salad that we have been enjoying...we wanted to share with you. It is actually a pasta salad just minus the pasta. But it really is good with the pasta too, especially when you add crumbled feta on top.


All Veggie "Pasta" Salad
1 can chick peas - drained
1 cup grated zucchini
1/2 cup of shredded carrots
Cherry tomatoes slided in half
1/2 cup of shredded onion (optional)
Green or black olives (optional)

2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lemon juice
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Mix the dressing together and pour over the vegetables in a bowl. Toss together.

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