Lovely Leaves

To know me is to know a few things: I cannot NOT buy a sparkly ballet flat, I am familiar with almost every restaurant in Las Vegas, and I always prefer talking on the phone to texting.

Also, I HATE salad.

When confronted with a plate of lettuce, I am fond of saying "What am I, a rabbit? I don't eat leaves!" An ice cold salad rarely hits the spot for me - I prefer to eat warm, comforting food (or sushi. I can't ever deny sushi.) But every once in a while, I come across a salad that makes me reconsider my dislike...

Heather is a friend of a friend who has a delicious culinary-esque blog. She posted this salad recipe last week and as soon as I read it, I knew it would be a great accompaniment to the stuffed shells and garlic bread I was making for a little dinner party with friends. Greene Bean actually bought all the ingredients and prepared it for our shindig last Thursday, and I loved it so much that I made it again on Sunday night!

Even for a "leaf" hater such as me, this one is delicious - full of flavor and textures. I highly recommend! Here's Heather's recipe:

Garbanzo Bean, Roasted Tomatoes, Arugula, & Parmesan Salad

1 can garbanzo beans, rinsed

1 8 oz container of grape tomatoes

1.5 ounces shaved parmesan

1 lemon, juiced

A bag of arugula

Olive oil

Salt and pepper

Set the oven to 375. Cut the grape tomatoes in half and spread on a baking sheet. Drizzle on olive oil, salt, and pepper. Roast until softened and slightly juicy, about 30 minutes.

Mix together rinsed garbanzo beans, roasted tomatoes, lemon juice, and arugula. Set aside until it comes to room temperature. Top with parmesan, salt, and pepper. Taste the salad and see if you would like any more seasoning (lemon juice for acid, parmesan for creaminess, or salt/pepper.)

When I made it, I used sliced Roma tomatoes instead of grape tomatoes, and I also added some swirls of a delicious balsamic creme that I keep on hand. If you don't have fresh lemons, I think it's okay to use lemon juice from a bottle, too.

Doesn't that look delicious? I already can't wait to make it again. I think it would also taste fantastic with some grilled chicken or shimp on top, too. If you go for it, let me know - I'd love to know what you think!