Lunch.... Today

So I am going to whip up my third vegan recipe of the week today - Artichoke Salad Parfaits from the cookbook Vegan Planet. I am trying these out not only because they look extra tasty, but I think this is something I am serve at a dinner party in a nice tall martini glass.

The ingredients are as follows:

1/4 cups extra virgin olive oil
2 tablespoons baslsamic vinegar
1/2 teaspoon minced garlic
1 teaspoon minced basil leaves or 1/2 teasoon dry
1/2 teaspoon salt
1/8 teaspoon ground pepper
1 small cucumber, peeled, seeded, and chopped
1 small carrot grated
1 small red bell pepper seeded and chopped
Romaine lettuce cut into thin strips
One 9-ounce jar marinated artichoke hearts, drained and chopped
2 tablespoons pine nuts lightly toasted
4 pitted kalamata olives

1. In a small bowl, combine the olive oil, vinegar, garlic, basil, salt and pepper, whisking until blended. Set aside.

2. Place the cucumber, carrot, and bell pepper in seperate small bowls and drizzle a little dressing on each. Toss to coat.

3. Arrange the salad ingredients in layers in 4 glasses, beginning with a layer of romaine lettuce, followed by bell pepper, cucumber, carrot, and artichoke hearts, adding more lettuce if there is room in the glass.

4. Drizzle with a little of the remaining dressing, top each salad with pine nuts and oil and serve.

I hope this turns out well and completely mishap free.