One of the things I really enjoy about cooking is trying to recreate restaurant meals. Sometimes I even think that I’ve gotten a recipe just a little bit better than the original – but that’s probably because I believe the best meals are those made and eaten at home.
This quick and easy salad-and-sandwich combination was inspired by a delicious lunch shared with my mom, dad and Kel during a recent trip to Marco Island, Florida. We cooked most of our meals at our rental house, but found this vegan-friendly restaurant right in the heart of Naples. The food was simple and very fresh and the company couldn’t be beat.
I eliminated the olive oil in both the sandwich and the salad – they just don’t need it! And I created a kind of chopped salad for the sandwich filling rather than keeping the ingredients whole. I thought it would be easier to eat that way (plus you get a bit of everything in every bite), but it turns out, this sandwich is just messy. Serve it open-faced if you aren’t eating this with family!
- 1 baguette
- 1 roasted pepper, chopped
- 2 cups romaine lettuce, chopped
- 6 Spanish olives, chopped
- a couple of slices of red onion, chopped
- lemon zest
- ground black pepper
- Cut the baguette in two and then slice each piece in half. Set aside.
- In a bowl, combine the roasted pepper, lettuce, olives, red onion, lemon zest and black pepper. Divide the mixture between the baguette slices.
- 5 ounces fresh baby spinach
- 1/4 cup golden raisins
- 1 ounce pine nuts
- 1/2 tart-sweet apple, cored and chopped
- splash veggie broth
- splash fresh lemon juice
- Lightly brown the pine nuts, raisins and apple in a dry skillet. Stir often to prevent burning. Add a splash of vegetable broth and put the spinach in the pan, turning to gently wilt it.
- Turn off the heat and remove the pan from the burner and splash the spinach with lemon juice. Stir and divide the mixture between two plates.