Zero-Waste Salad with Wheat Beer Vinaigrette

Directions for the Wheat Beer Vinaigrette

1. 1. In a jar, combine oil, beer, vinegar, basil, oregano, garlic powder and salt. Seal with lid and shake until well mixed. Set aside. (Vinaigrette can be made ahead and refrigerated for up to 2 weeks. Bring to room temperature before serving.)

Directions for the Salad

1. 1. In a large bowl, combine romaine, croutons, red pepper, cucumber, tomatoes, onion, sliced pepperoncini, beans, parsley and basil. Drizzle with about 1/4 cup (60 mL) of the vinaigrette (save remainder for another salad) and toss to coat. Taste and season with salt and pepper (if using). Top salad with Parmesan (if using), and garnish with halved pepperoncini (if using). Serve immediately.

Variations

• Anything goes with this salad. Use the proportions above as guidelines and get creative with the alternatives below — you can double (or triple) up on your favourite categories and omit any you’re not into.
• Something green: Romaine lettuce, red or green leaf lettuce, baby or chopped mature kale or spinach, arugula, shredded brussels sprouts, shredded green cabbage
• Something crunchy: Sliced red pepper, sliced cucumber, shredded carrot, shredded red cabbage, shredded raw beets, croutons, nuts, seeds, toasted pita wedges, crispy tortilla strips
• Something soft: Cherry or grape tomatoes; diced field or hothouse tomatoes; roasted cubed sweet potato or squash; steamed green beans; roasted mushrooms; cooked quinoa, barley or wheat berries
• Something strong: Sliced red onion, pepperoncini, crumbled feta or goat cheese, olives, capers
• Something with protein: White cannellini or other beans; cooked green or brown lentils; edamame; hard-cooked eggs; cooked chicken, shrimp, salmon, steak or tofu
• Something fun: Chopped fresh parsley, basil or other tender herbs; shaved Parmesan cheese; dried fruit; cracked or freshly ground pepper; crunchy sea salt

Tips

• If you’re serving this salad as a side to a larger meal, you may want to omit the protein. You can serve it as is or replace the beans with finely shredded red cabbage or carrot for colour.