In the winter, when making a meal out of a salad, it’s nice to eat one that’s warm! This is a very simple dish that just involves sautéing some vegetables/protein and serving them on top of a bed of lettuce.
Balsamic Vinegar or balsamic glaze
Vegetables (this salad had broccolini, shredded carrots, red onion, red pepper, and white button mushrooms)
Protein (this one had baked tofu, chickpeas, and cashews- this is an old picture, and I think I might see some cheese in there, too)
Lettuce (this one had romaine)
Dressing of your choice (optional, the flavor from the stir-fry might be enough, or you might want to put a little oil and vinegar on the lettuce, too. I also really like Annie’s dressings: Lite gingerly, lite goddess, lite raspberry and lite honey mustard)
Salt and pepper to taste
Heat vegetables/protein in oil in a large pan. Once they have started to heat up, add some balsamic vinegar or glaze to the pan and sprinkle on salt & pepper. When vegetables/protein are tender, serve atop the lettuce, and add additional dressing if desired.