The "Big" Salad

After spending a few days with miss amanda rotella in New orleans, i have been thinking about my diet.  it's not bad, but it could be better.  She recommended i take a few weeks and cut a bunch of foods from my diet to help kick start my metabolism.  these foods to be omitted include lactose/dairy, soy, gluten, sugar, pretty much anything white and starchy.  I've been researching cleansing diets but havent had much luck finding the diet plan outlining her advice.

well i digress.  by researching all these healthy diets and cleanses, i have seen some commonalities.  these include greens, lots of greens.  especially bitter greens.  also includes fiber, and citrus.  lots of veggies.  so this inspired my dinner i made for alex and me sunday night, the Big Salad.  it was too delicious to be forgotten!

Big Salad, serves 2

Ingredients:
Juice of two lemons
6 garlic cloves
1 scallion
olive oil, divided
honey to taste
salt and pepper to taste
dash of cayenne
2 cups cooked garbanzo beans
balsamic, divided
pint cherry tomatoes
half red onion
arugula
half roasted pepper, sliced
1 carrot, shaved, grated, or julienned
sunflower seeds

Directions:
in a small food processor combine first seven ingredients.  my lemons were quite sour so i needed a lot of honey to balance it out.  Soak beans in dressing while preparing rest of ingredients.
half cherry tomatoes.  toss with olive oil, balsamic, salt and pepper.  slow roast on rack at about 300-350 degrees, depending on time.
dice red onion and saute on medium heat until beginning to brown.  add salt and splash of balsamic, lower heat and saute until beginning to caramelize.
divide arugula between two bowls.  top with tomatoes, beans/dressing, onions, carrots, roasted pepper, sunflower seeds.  Serve and enjoy!