Fall Vegetable Salad #PuttanescaFlavors

I found a recipe for an interesting salad recently, but I didn’t want it to have so many garbanzo beans. Wasn’t feeling it this weekend. So, I did the next best thing and changed a few ingredients, smaller portions of other ingredients and added marcona almonds for a bit of added protein. Better yet, the tomatoes and herbs are from my garden!


1.5 lbs cherry tomatoes, sliced in half deseeded
1 pouch Full Green Riced Cauliflower (plain)
1 14 oz can quartered artichoke hearts, drained
½ cup diced red onion
1 large garlic clove, minced or pressed
½ cup chopped fresh parsley
¼ cup chopped fresh oregano
2 tbsp drained capers
½ cup shredded Parmesan cheese
1 cup roasted or plain marcona almonds
3 tbsp olive oil
Juice and zest from large lemon
Pinch of red pepper flakes
Fresh ground salt and pepper to taste


In a large bowl, add all the ingredients and mix well. Let it sit for an hour at room temperature. Mix well again and add more lemon juice to wake up the flavors. Best served at room temperature. Serves 8.

Bon Appétit!

#GardenTomatoes #FreshHerbs #FallSalad #Vegetarian

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