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Zero-Waste Salad with Wheat Beer Vinaigrette

  • Difficulty 1
  • Prep Time 5 min
  • Cook Time None
  • Makes 2 large meal-size
  • Difficulty 1
  • Prep Time 5 min
  • Cook Time None
  • Makes 2 large meal-size
Want to make an ultra-delish salad? Use whatever ingredients are hanging out in your fridge and just follow our simple formula: something green + something crunchy + something soft + something strong + something with protein + something fun. The formula will help you eat more veggies and clean out your crisper — double bonus! Try our ingredient mix below, or strike out on your own with the variation ideas.

Wheat Beer Vinaigrette

  • 1/2 cup + 1 tbsp (140 mL) olive oil
  • 1/4 cup (60 mL) citrus-forward Belgian-style wheat beer
  • 2-1/2 tbsp (37.5 mL) red wine vinegar
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) salt

Salad

  • Something green:
    6 cups (1.5 L) torn romaine lettuce
  • Something crunchy:
    1/2 to 3/4 cup (125 to 180 mL) croutons
    1/3 cup (80 mL) thinly sliced red pepper
    1/3 cup (80 mL) sliced mini cucumber
  • Something soft:
    1/2 cup (125 mL) cherry or grape tomatoes, halved or quartered if large
  • Something strong:
    A few thin slices red onion, separated
    3 or 4 pepperoncini, thinly sliced (or halved for garnish, if preferred)
  • Something with protein:
    3/4 cup (180 mL) rinsed drained canned cannellini beans
  • Something fun:
    1/4 cup (60 mL) parsley leaves
    1 to 2 tbsp (15 to 30 mL) chopped or torn basil leaves
    Salt and pepper (optional)
    Shaved Parmesan (optional)

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

Tip

  • 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.

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