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Lilly’s Table

 

Meal Detail

 

Dinner

Black & White Bean Salad with Carrot Dressed Spring Salad

from the Week of March 26, 2017


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Start with the carrot dressing. Next cook the cauliflower. Prepare the veggies for your spring salad. Fold the bean salad together. Prep and sear the cheese toasts. Skip them for a gluten-free option. Dress the spring salad and serve together.


Recipes for this Meal


Spring
Photo of Carrot Dressing
  • Easy
  • Medium
  • Hard
Carrot Dressing

Carrot juice is reduced down into sweetness and whisked to become a dressing. Make this in advance to cool it. Although, the warm dressing is lovely to wilt hearty greens such as chopped kale, collards or chard.


Spring
Photo of Black & White Bean Salad
  • Easy
  • Medium
  • Hard
Black & White Bean Salad

Inspired by the shades of black & white, each ingredient follows suit. The slightly Italian essence is sweet, tart and salty giving this bean salad a unique balance and playful character.


Spring
Photo of Evolving Spring Salad
  • Easy
  • Medium
  • Hard
Evolving Spring Salad

Some of us are blessed with early Spring weather that lends baby green vegetables, while other’s may still be scraping snow off their sidewalks and slowly making first attempts to plant seeds. So this salad will evolve throughout the season, throughout the world. Toss together nature’s treats and use this recipe as a guideline for preparing & storing them.


Fall
Photo of Cheese Toasts
  • Easy
  • Medium
  • Hard
Cheese Toasts

Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.