Tortillas, shredded lettuce, chopped tomatoes, avocado, fresh cilantro, salsa, taco sauce, olives, brewers yeast, sprouts, chopped onion
From The Engine 2 Cookbook by Rip and Jane Esselstyn
½ cup dry split peas (green, yellow, or a mix)
1 ½ cups broth (any flavor) (optional)
2 green onions*
1 cup tomatoes, diced*
¼ cup parsley, chopped*
¼ cup Italian salad dressing
This dish is better the next day. *You can use whatever vegetables you have on hand.
If you love beets, you'll absolutely adore this salad. The sweet, earthy flavor of the beet is front and center. Besides the time it takes to roast the beets, the salad is quick to assemble and makes an excellent side dish in any meal.
To roast the beets
Prep time: 45 minutes to cook the beets and 15 minutes to prep the salad
Adapted by Megan Wellman from Sauvie Island Organics Farm Blog at www.sauvieislandorganics.com/blog/?p=2790, author Katherine Deumling, 2013.