Chapter 4. Salads and Salad Dressings

Spicy Southwestern Two-Bean Salad

This cold bean salad with Tex-Mex flavors is even better the next day—if it lasts that long!

Ingredients | Serves 6

1 15-ounce can black beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 red or yellow bell pepper, chopped

1 large tomato, diced

2/3 cup corn (fresh, canned, or frozen)

1 red onion, diced

1/3 cup olive oil

1/4 cup lime juice

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

1 avocado, diced

Make It a Pasta Salad

Omit the avocado, add some cooked pasta and extra dressing to turn it into a high-protein Tex-Mex pasta salad!

1. In a large bowl, combine the black beans, kidney beans, bell pepper, tomato, corn, and onion.

2. In a separate small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cayenne, and salt.

3. Pour over bean mixture, tossing to coat. Stir in fresh cilantro.

4. Chill for at least 1 hour before serving to allow flavors to mingle.

5. Add avocado and gently toss again just before serving.

Per Serving: Calories: 320 | Fat: 18g | Sodium: 573mg | Fiber: 13g | Protein: 11g

Sesame and Soy Coleslaw Salad

You don’t need mayonnaise to make a coleslaw! Make it a full meal by adding some Sesame Baked Tofu.

Ingredients | Serves 4

1 head Napa cabbage, shredded

1 carrot, grated

2 green onions, chopped

1 red bell pepper, sliced thin

2 tablespoons olive oil

2 tablespoons apple cider vinegar

2 teaspoons soy sauce

1/2 teaspoon sesame oil

2 tablespoons maple syrup

2 tablespoons sesame seeds (optional)

1. Toss together the cabbage, carrot, green onions, and bell pepper in a large bowl.

2. In a separate small bowl, whisk together the olive oil, vinegar, soy sauce, sesame oil, and maple syrup until well combined.

3. Drizzle dressing over cabbage and veggies, add sesame seeds, and toss well to combine.

Per Serving: Calories: 168 | Fat: 8g | Sodium: 203mg | Fiber: 7g | Protein: 4g

Raspberry Vinaigrette

Create a colorful and inviting salad with this purplish dressing. Dress up a plain fruit salad, or toss some cranberries, pine nuts, and baby spinach with this vinaigrette for a gourmet touch.

Ingredients | Yields 1 1/4 cup

1/4 cup balsamic or raspberry vinegar

2 tablespoons lime juice

1/4 cup raspberry preserves

2 tablespoons Dijon mustard

1/2 teaspoon sugar

3/4 cup olive oil

Salt and pepper to taste

1. Process together vinegar, lime juice, raspberry preserves, mustard, and sugar in a food processor or blender until smooth.

2. Slowly add olive oil, just a few drops at a time on high speed to allow oil to emulsify.

3. Season generously with salt and pepper.

Per Tablespoon: Calories: 87 | Fat: 8g | Sodium: 19mg | Fiber: 0g | Protein: 0g

No-Mayo Apple Coleslaw

There’s nothing wrong with grabbing a store-bought preshredded coleslaw mix from the produce section to make this vegan salad, just double the dressing if you find it’s not enough.

Ingredients | Serves 4

1 head cabbage, shredded

1 apple, diced small

1 15-ounce can pineapple, drained (reserve 2 tablespoon of juice)

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1 tablespoon tahini

2 tablespoons agave nectar or 1 teaspoon sugar

2 tablespoons sunflower seeds (optional)

Make It Vegan!

If you have a favorite family coleslaw recipe, there’s no need to give it up when eating vegan. Just use a store-bought or homemade Vegan Mayonnaise or dressing. Whatever recipe you use, coleslaw works best if it sits for several hours to soften up the cabbage, so make this recipe in advance if possible. The night before would be best.

1. In a large bowl, combine the cabbage, apple, and pineapple.

2. In a separate small bowl, whisk together 2 tablespoons of the pineapple juice with the cider vinegar, olive oil, and tahini. Pour over cabbage and apples, tossing gently to coat.

3. Drizzle with agave nectar, again tossing to coat.

4. Chill for at least 30 minutes before serving, and toss with sunflower seeds.

Per Serving: Calories: 196 | Fat: 2g | Sodium: 47mg | Fiber: 8g | Protein: 4g

Dairy-Free Ranch Dressing

An all-American creamy homemade ranch dressing, without the buttermilk. Get those baby carrots ready to dip!

Ingredients | Yields 1 cup

1 cup Vegan Mayonnaise

1/4 cup soy milk

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon onion powder

3/4 teaspoon garlic powder

1 tablespoon minced fresh chives

1. Whisk or blend together all ingredients, except chives, until smooth.

2. Stir in chives until well combined.

Per Tablespoon: Calories: 57 | Fat: 5g | Sodium: 83mg | Fiber: 0g | Protein: 1g

Creamy Miso Sesame Dressing

A creamy and tangy Japanese-inspired salad dressing. A bit of minced fresh ginger would add another layer of flavor if you happened to have some on hand.

Ingredients | Yields 1 cup

1/4 cup miso

2 tablespoons rice wine vinegar

1/4 cup soy sauce

2 tablespoons sesame oil

1/2 cup soy milk

2 tablespoons lime juice

Miso Trivia

Miso is available in a variety of interchangeable flavors and colors; red, white, and barley miso being the most common. It’s really a personal preference which type you use. Asian grocers stock miso at about 1/3 the price of natural-foods stores, so if you’re lucky enough to have one in your neighborhood, it’s worth a trip.

Process all ingredients together in a blender or food processor until smooth.

Per Tablespoon: Calories: 30 | Fat: 2g | Sodium: 389mg | Fiber: 0g | Protein: 1g

Asian Ranch Dressing

An Asian combination of flavors fuses with all-American mayonnaise for a twist on the usual ranch dressing.

Ingredients | Yields 2/3 cup

1/2 cup Vegan Mayonnaise

1/3 cup rice vinegar

1/4 cup soy sauce

2 tablespoons sesame oil

2 teaspoons sugar

1/2 teaspoon powdered ginger

3/4 teaspoon garlic powder

1 tablespoon chopped fresh chives

Combine all ingredients except chives in a blender or food processor until smooth and creamy. Stir in chives by hand.

Per Tablespoon: Calories: 69 | Fat: 6g | Sodium: 383mg | Fiber: 0g | Protein: 1g

Thai Orange Peanut Dressing

A sweet and spicy take on traditional Thai and Indonesian peanut and satay sauce. Add a bit less liquid to use this salad dressing as a dip for veggies.

Ingredients | Yields 3/4 cup

1/4 cup peanut butter at room temperature

1/4 cup orange juice

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons water

1/2 teaspoon garlic powder

1/2 teaspoon sugar

1/4 teaspoon crushed red chili flakes (optional)

Whisk together all ingredients until smooth and creamy, adding more or less liquid to achieve desired consistency.

Per Tablespoon: Calories: 36 | Fat: 3g | Sodium: 176mg | Fiber: 0g | Protein: 1g

Deli-Style Macaroni Salad

A classic creamy pasta salad with vegan mayonnaise. Add a can of kidney beans or chickpeas for a protein boost.

Ingredients | Serves 6

3 cups cooked macaroni

1 carrot, diced small

1/2 cup green peas

1/2 cup corn

1 rib celery, diced

1/2 cup Vegan Mayonnaise

1 1/2 tablespoons prepared mustard

2 tablespoons white or apple cider vinegar

2 teaspoons sugar

2 tablespoons pickle relish

1 tablespoon chopped fresh dill (optional)

Salt and pepper to taste

Pasta Salad Secrets

One secret to making flavorful vegan pasta salads is to use heavily salted water when boiling the pasta. So go ahead, dump in a full tablespoon (or even two!) of salt to the cooking water.

1. Combine the macaroni, carrot, peas, corn, and celery in a large bowl.

2. In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, and relish. Combine with macaroni.

3. Stir in the fresh dill and season with salt and pepper, to taste.

4. Chill for at least 2 hours before serving, to allow flavors to combine and to soften veggies.

Per Serving: Calories: 220 | Fat: 8g | Sodium: 183mg | Fiber: 3g | Protein: 7g

Tempeh Dill “Chicken” Salad

Turn it into a sandwich, or slice up some tomatoes and serve on a bed of lettuce.

Ingredients | Serves 3

1 8-ounce package tempeh, diced small

Water for boiling

3 tablespoons Vegan Mayonnaise

2 teaspoons lemon juice

1/2 teaspoon garlic powder

1 teaspoon Dijon mustard

2 tablespoons sweet pickle relish

1/2 cup green peas

2 stalks celery, diced small

1 tablespoon chopped fresh dill (optional)

Curried Chicken Tempeh

For curried chicken salad, omit the dill and add 1/2 teaspoon curry powder and a dash cayenne and black pepper. If you don’t feel up to dicing and simmering tempeh, try combining the dressing with store-bought mock chicken, or even veggie turkey or deli slices.

1. Cover tempeh with water and simmer for 10 minutes, until tempeh is soft. Drain and allow to cool completely.

2. Whisk together mayonnaise, lemon juice, garlic powder, mustard, and relish.

3. Combine tempeh, mayonnaise mixture, peas, celery, and dill and gently toss to combine.

4. Chill for at least 1 hour before serving to allow flavors to combine.

Per Serving: Calories: 237 | Fat: 14g | Sodium: 233mg | Fiber: 2g | Protein: 16g

Kidney Bean and Chickpea Salad

This marinated two-bean salad is perfect for summer picnics or as a side for outdoor barbecues or potlucks.

Ingredients | Serves 6

1/4 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon paprika

2 tablespoons lemon juice

1 14-ounce can chickpeas, drained

1 14-ounce can kidney beans, drained

1/2 cup sliced black olives

1 8-ounce can corn, drained

1/2 red onion, chopped

1 tablespoon chopped fresh parsley

Salt and pepper to taste

1. Whisk together olive oil, vinegar, paprika, and lemon juice.

2. In a large bowl, combine the chickpeas, beans, olives, corn, red onion, and parsley. Pour the olive oil dressing over the bean mixture and toss well to combine.

3. Season generously with salt and pepper, to taste.

4. Chill for at least 1 hour before serving to allow flavors to mingle.

Per Serving: Calories: 252 | Fat: 12g | Sodium: 569mg | Fiber: 8g | Protein: 7g

Cucumber Cilantro Salad

Cooling cucumbers and cold creamy yogurt are coupled with a dash of cayenne pepper for a salad that keeps you guessing.

Ingredients | Serves 3

4 cucumbers, diced

2 tomatoes, chopped

1/2 red onion, diced small

1 cup soy yogurt, plain or lemon flavored

1 tablespoon lemon juice

2 tablespoons chopped fresh cilantro

Salt and pepper to taste

1/4 teaspoon cayenne pepper (optional)

1. Toss together all ingredients, stirring well to combine.

2. Chill for at least 2 hours before serving, to allow flavors to marinate. Toss again just before serving.

Per Serving: Calories: 134 | Fat: 2g | Sodium: 23mg | Fiber: 4g | Protein: 6g

Hot German Dijon Potato Salad

Tangy deli-style German potato salad requires potatoes that are thinly sliced and not overcooked. This vegan version is just as good—if not better—than any other recipe you’ll find.

Ingredients | Serves 4

4 large potatoes, precooked and cooled

1/2 yellow onion, sliced thin

2 tablespoons olive oil

1/3 cup water

1/3 cup white or apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon flour

1 teaspoon sugar

2 scallions, chopped

3 tablespoons vegetarian bacon bits (optional)

Salt and pepper, to taste

Perfect Potatoes

To prepare your potatoes for a potato salad, give them a quick scrub. Peeling is an aesthetic preference entirely up to you. Either way, chop them into chunks (or thin coins, for a German-style salad), then simmer just until soft, about 15 minutes or less. Drain and rinse your potatoes immediately under cold water to stop them from cooking further and getting too soft.

1. Slice potatoes into thin coins and set aside.

2. In a large skillet, heat onions in olive oil over medium heat and cook until just barely soft, about 2–3 minutes.

3. Reduce heat and add water, vinegar, mustard, flour, and sugar, stirring to combine. Bring to a simmer and cook until thickened, just a minute or 2.

4. Reduce heat and stir in potatoes, scallions, and bacon bits. Season with salt and pepper to taste.

Per Serving: Calories: 390 | Fat: 7g | Sodium: 71mg | Fiber: 7g | Protein: 9g

Lemon Cumin Potato Salad

A mayonnaise-free potato salad with exotic flavors, this one is delicious either hot or cold.

Ingredients | Serves 4

1 small yellow onion, diced

2 tablespoons olive oil

1 1/2 teaspoons cumin

4 large cooked potatoes, chopped

3 tablespoons lemon juice

2 teaspoons Dijon mustard

1 scallion, chopped

1/4 teaspoon cayenne pepper

2 tablespoons chopped fresh cilantro (optional)

The Family Recipe

Traditional American potato salads are easy to veganize, so if you’ve got a family favorite, take a look at the ingredients. Substitute vegan mayonnaise or sour cream for regular, omit the eggs, and use mock meats in place of the bacon bits or other meats.

1. Heat onions in olive oil just until soft. Add cumin and potatoes, and cook for just 1 minute, stirring well to combine. Remove from heat.

2. Whisk together the lemon juice and Dijon mustard and pour over potatoes, tossing gently to coat. Add scallions, cayenne pepper, and cilantro and combine well.

3. Chill before serving.

Per Serving: Calories: 360 | Fat: 7g | Sodium: 53mg | Fiber: 9g | Protein: 8g

Basic Balsamic Vinaigrette

No need to purchase expensive and sugar-laden salad dressings at the grocery store! This simple vinaigrette will serve you well for a last-minute salad dressing.

Ingredients | Yields 1 cup

1/4 cup balsamic vinegar

3/4 cup olive oil

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

Whisk together all ingredients with a fork until well combined.

Per Tablespoon: Calories: 94 | Fat: 10g | Sodium: 48mg | Fiber: 0g | Protein: 0g

You Are a Goddess Dressing

Turn this zesty salad dressing into a dip for veggies or a sandwich spread by reducing the amount of liquids.

Ingredients | Yields 1 1/2 cups

2/3 cup tahini

1/4 cup apple cider vinegar

1/3 cup soy sauce

2 teaspoons lemon juice

1 clove garlic

3/4 teaspoon sugar (optional)

1/3 cup olive oil

In Search of Tahini

Tahini is a sesame seed paste native to Middle Eastern cuisine with a thinner consistency and milder flavor than peanut butter. You’ll find a jarred or canned version in the ethnic foods aisle of large grocery stores, or a fresh version chilling next to the hummus if you’re lucky. Check the bulk bins at co-ops and natural-foods stores for powdered tahini, which can be rehydrated with a bit of water, or, try the recipe on p. 21.

1. Process all the ingredients, except olive oil, together in a blender or food processor until blended.

2. With the blender or food processor on high speed, slowly add in the olive oil, blending for another full minute, allowing the oil to emulsify.

3. Chill in the refrigerator for at least 10 minutes before serving; dressing will thicken as it chills.

Per Tablespoon: Calories: 70 | Fat: 7g | Sodium: 208mg | Fiber: 1g | Protein: 1g

Italian White Bean and Fresh Herb Salad

Don’t let the simplicity of this bean salad fool you! The fresh herbs marinate the beans to flavorful perfection, so there’s no need to add anything else!

Ingredients | Serves 4

2 14.5-ounce cans cannellini or great northern beans, drained and rinsed

2 ribs celery, diced

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

3 tablespoons olive oil

3 large tomatoes, chopped

1/2 cup sliced black olives

2 tablespoons lemon juice

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

1. In a large skillet, combine the beans, celery, parsley, and basil with olive oil. Heat, stirring frequently, over low heat for 3 minutes, until herbs are softened but not cooked.

2. Remove from heat and stir in remaining ingredients, gently tossing to combine. Chill for at least 1 hour before serving.

Per Serving: Calories: 377 | Fat: 14g | Sodium: 279mg | Fiber: 12g | Protein: 16g

Vegan Pesto Vinaigrette

Turn your Sun-Dried Tomato Pesto into a flavorful salad dressing. Perfect on a green salad with red onions, black olives, and diced avocado. You may need a little more or less liquid, depending on how thick your pesto is.

Ingredients | Yields 1 1/4 cup

2/3 cup vegan pesto such as Sun-Dried Tomato Pesto

1/4 cup red wine vinegar

1 tablespoon lemon juice

1/3 cup olive oil

1 tablespoon Dijon mustard

Whisk together all ingredients until well combined.

Per Tablespoon: Calories: 68 | Fat: 7g | Sodium: 60mg | Fiber: 0g | Protein: 1g

Messy Taco Salad

If you’re bored with the usual salads but still want something light and green, try this taco salad. The taste and texture is best with iceberg lettuce, but if you want something more nutritious, use a blend of half iceberg and half romaine. Top with a handful of shredded vegan cheese if you’d like.

Ingredients | Serves 4

2 heads iceberg lettuce, chopped

1/2 cup sliced black olives

1/2 cup corn

1 jalapeño pepper, seeded and sliced, or 2 tablespoons canned green chilies (optional)

1 can refried black beans

2 tablespoons taco sauce or 1 teaspoon hot sauce

1/4 cup salsa

1/4 cup vegan mayonnaise

10–12 tortilla chips, crumbled

1 avocado, diced (optional)

Baked Tortilla Chips

Why not make your own tortilla chips! Slice whole-wheat tortillas into strips or triangles, and arrange in a single layer on a baking sheet. Drizzle with olive oil for a crispier chip, and season with a bit of salt and garlic powder if you want, or just bake them plain. It’ll take about 5–6 minutes on each side in a 300°F oven.

1. Combine the lettuce, olives, corn, and jalapeño peppers in a large bowl.

2. Warm the beans slightly over the stove or in the microwave, just until softened. Combine beans with taco sauce, salsa, and mayonnaise, breaking up the beans and mixing to form a thick sauce.

3. Combine bean mixture with lettuce, stirring to combine as much as possible. Add tortilla chips and avocado, and stir gently to combine. Add a dash or two of extra hot sauce, to taste.

Per Serving: Calories: 307 | Fat: 13g | Sodium: 965mg | Fiber: 10g | Protein: 11g

Spicy Sweet Cucumber Salad

Japanese cucumber salad is cool and refreshing, but with a bit of spice. Enjoy it as a healthy afternoon snack, or as a fresh accompaniment to take-out.

Ingredients | Serves 2

2 cucumbers, thinly sliced

3/4 teaspoon salt

1/4 cup rice wine vinegar

1 teaspoon sugar or 1 tablespoon agave nectar

1 teaspoon sesame oil

1/4 teaspoon red pepper flakes

1/2 onion, thinly sliced

1. In a large shallow container or baking sheet, spread the cucumbers in a single layer and sprinkle with salt. Allow to sit at least 10 minutes.

2. Drain any excess water from the cucumbers.

3. Whisk together the rice wine vinegar, sugar or agave nectar, oil, and red pepper flakes.

4. Pour dressing over the cucumbers, add onions, and toss gently.

5. Allow to sit at least 10 minutes before serving to allow flavors to mingle.

Per Serving: Calories: 90 | Fat: 3g | Sodium: 880mg | Fiber: 2g | Protein: 2g

Tangerine and Mint Salad

Fennel and mint are a wonderful combination, but the sweet tangerines will carry the salad if you can’t find fennel. A small drizzle of gourmet oil, if you have some, would kick up the flavor even more. Try walnut or even truffle oil.

Ingredients | Serves 2

1 head green lettuce, chopped

2 tablespoons chopped fresh mint

2 tangerines, Clementine or Satsuma oranges, sectioned

1/3 cup chopped walnuts

1 bulb fennel, sliced thin (optional)

2 tablespoons olive oil

Salt and pepper to taste

Homemade Flavored Oils

A flavored oil will beautify your kitchen and add flavor to your food. Simply combine several of your favorite herbs, whole garlic cloves, peppercorns, dried lemon or orange zest, or dried chilies with a quality olive oil. For safety’s sake, avoid fresh herbs and zests, and always use dried. Oils infused with dried herbs will keep for up to one year, while fresh herbs can cause spoilage after less than a week.

1. Gently toss together the lettuce, mint, tangerines, walnuts, and sliced fennel.

2. Drizzle with olive oil, salt, and pepper.

Per Serving: Calories: 322 | Fat: 27g | Sodium: 55mg | Fiber: 6g | Protein: 6g

Carrot and Date Salad

If you’re used to carrot and raisin salads with pineapple and drowning in mayonnaise, this lighter version with tahini, dates, and mandarin oranges will be a welcome change.

Ingredients | Serves 4

1/3 cup tahini

1 tablespoon olive oil

2 tablespoons agave nectar (or 2 teaspoons sugar)

3 tablespoons lemon juice

1/4 teaspoon salt

4 large carrots, grated

1/2 cup chopped dates

3 Satsuma or mandarin oranges, sectioned

1/3 cup coconut flakes (optional)

1. In a small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, and salt.

2. Place grated carrots in a large bowl, and toss well with tahini mixture. Add dates, oranges, and coconut flakes and combine well.

3. Allow to sit for at least 1 hour before serving to soften carrots and dates. Toss again before serving.

Per Serving: Calories: 307 | Fat: 15g | Sodium: 220mg | Fiber: 7g | Protein: 5g

Edamame Salad

If you can’t find shelled edamame, try this recipe with lima beans instead.

Ingredients | Serves 4

2 cups frozen shelled edamame, thawed and drained

1 red or yellow bell pepper, diced

3/4 cup corn kernels

3 tablespoons chopped fresh cilantro (optional)

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon soy sauce

1 teaspoon chili powder

2 teaspoons lemon or lime juice

Salt and pepper to taste

1. Combine edamame, bell pepper, corn, and cilantro in a large bowl.

2. Whisk together the olive oil, vinegar, soy sauce, chili powder, and lemon or lime juice, and combine with the edamame. Add salt and pepper to taste.

3. Chill for at least 1 hour before serving.

Eda-What?

You’re probably familiar with the lightly steamed and salted edamame served as an appetizer at Japanese restaurants, but many grocers sell shelled edamame in the frozen foods section. Edamame, baby green soybeans, are a great source of unprocessed soy protein.

Per Serving: Calories: 246 | Fat: 16g | Sodium: 133mg | Fiber: 9g | Protein: 10g

Sweet Red Salad with Strawberries and Beets

Colorful and nutritious, this vibrant red salad can be made with roasted or canned beets, or even raw grated beets if you prefer.

Ingredients | Serves 4

3–4 small beets, peeled and chopped

Water for boiling

Spinach or other green lettuce

1 cup sliced strawberries

1/2 cup chopped pecans

1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons agave nectar

2 tablespoons orange juice

Salt and pepper to taste

1. Boil beets in water until soft, about 20 minutes. Allow to cool completely.

2. In a large bowl, combine spinach, strawberries, pecans, and cooled beets.

3. In a separate small bowl, whisk together the olive oil, vinegar, agave nectar, and orange juice and pour over salad, tossing well to coat.

4. Season generously with salt and pepper, to taste.

Per Serving: Calories: 295 | Fat: 24g | Sodium: 73mg | Fiber: 5g | Protein: 3g

Pesto and New Potato Salad

A simple side dish if served hot, or potato salad if served cold, these creamy pesto potatoes are a lively and creative way to use an elegant ingredient.

Ingredients | Serves 4

1/2 cup vegan pesto such as Sun-Dried Tomato Pesto

1/4 cup Vegan Mayonnaise

2 pounds new potatoes, chopped and cooked

3 scallions, chopped

1/3 cup sliced black olives

Salt and pepper, to taste

1. Whisk together pesto and mayonnaise, and toss with potatoes and remaining ingredients.

2. Season generously with salt and pepper, to taste.

Per Serving: Calories: 448 | Fat: 20g | Sodium: 453mg | Fiber: 7g | Protein: 10g