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A Salad That Satisfies

The other evening I was majorly craving the delicious, simple ingredients of a salad, but it's starting to cool off a bit around here and a cold salad did not sound appealing. I started to peek around in my fridge and tried to think of something that would satisfy the craving I had. And whoa, the salad that was born not only did that, but it was incredible tasting! Not to mention super simple and healthful.

After my husband and sister tried it and said how delicious it was I decided that this salad is going to become a regular in my house. Especially during the fall and winter months because this is a slightly warmed salad that hits all the right spots. Some would call it "wilted" I guess, but "warmed" sounds so much more comforting to me. Caramelized onions and lightly seared tomatoes give this salad great texture while delivering wonderful flavors at the same time.

Now, when you look at the photos it will appear that this salad isn't very big, but just so you know that's a single serving right there. I made this salad just for myself the first time but it doubles easily. The recipe below will serve 2-3 people. Also, the Goddess dressing is available at Whole Foods but I'm sure you can find something similar at your local grocery store.
Serve alongside a baked sweet potato or a simple soup for a delicious, satisfying meal. ENJOY!

Caramelized Onion & Seared Tomato Salad

1 lb. mixed dark leafy greens (any type of kale or chard would be great), chopped
1 Large yellow onion, sliced into rings
2 Medium tomatoes, sliced or 1 1/2 cups cherry tomatoes, halved
2 teaspoons olive oil
Splash of water
About 1/3 cup Vegan Sesame Goddess dressing (or more if desired)

Heat the olive oil in a large non-stick skillet over medium-high heat.
Separate the onion's rings and scatter around the skillet. Let the onions soften slightly and then flip over to begin browning the other side. Add the splash of water to help the onions caramelize. Brown the onions for about 5-8 minutes. Move to the outer edge of the skillet.
Throw down the sliced tomatoes or cherry tomatoes into the center of the pan and let soften, about 2-3 minutes. You don't want to overcook them because otherwise they'll just fall apart. Move the tomatoes to the outer edge of the pan alongside the onions.
Toss in the greens (I tend to chop the stems up really small and throw them in as well), add a splash of water and cover the pan.  Remove from heat and let sit until greens are just wilted, about 1-2 minutes.

Meanwhile, heat the dressing in a microwave safe bowl for about 20 seconds. You just want it warmed not super hot.
Place the greens on a serving platter or into a bowl. Scatter onions and seared tomatoes on top and drizzle the Goddess dressing all over.


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