Tuesday, October 14, 2008

Cooked Salad

I just invented something!

It's called Cooked Salad. I promise it's not wilted lettuce or boiled potatoes in mayonnaise. When I was trying to come up with a catchy name for my new invention, my husband offered "Stir Fry." It's so much more than stir fry. Just hear me out.

Cooked salad is:
Nutritionally dense
Visually stunning
Looks festive and delicious
Creates it's own dressing
Easy to make

Cooked Salad
1/2 lb broccoli (bagged, frozen is easy)
1/2 red bell pepper, diced
1 cup mushrooms, sliced
1/2 zucchini, sliced
soy sauce (maybe a couple Tbs.?)
sugar (about a Tbs.)
handful pecans
asiago cheese

Steam the broccoli and add to serving bowl. Then, saute the red bell pepper, mushrooms, and zucchini. Add the soy sauce and sugar to the sauteed veggies to create a "salad dressing." Layer the sauteed veggies on top of broccoli. Next, toast the pecans in the saute pan for a couple minutes. Layer the nuts on top of the sauteed veggies. Grate asiago on top and serve.

The important thing is to NOT disturb the layers. That way it looks more like a salad. Oh, and don't serve it with rice. It's not stir fry.


Lindsey said...

Isn't this ratatoille?

Heather said...

huh? No. Nooooo. This is way different. Way-hey-hey different.