Okay, well not so much when it's the crappy bowl of lettuce starting to turn brown with a few shreds of purple cabbage and dried out carrot pieces. Maybe a flavorless cherry tomato for garnish? Or a big chunk of bitter, old, unpeeled cucumber. What? You don't want that? You're so difficult.
Now THIS is a SALAD:
This is based on a salad from a deli located on campus. This deli has a different main salad offered every day of the week, and they are pretty damn popular, with good reason. They are huge salads, they load up the toppings, they're cheap, and they're delicious. Of course, they're also NOT VEGAN. Heck, they're not even vegetarian. They're not good for you either, but that's a different story.
So here is my "recipe" for Friday Salad (even though it's only Thursday). You need this salad in your life. The original was loaded down with chicken, bacon, candied nuts, feta, and hard boiled eggs. Mine's close, but a little healthier, and definitely more compassionate!
Lettuce mix (I used romaine and baby spinach)
toasted walnuts (handful)
dried cranberries (handful)
coconut bacon (about 2 Tbsp)
One serving's worth of Meatless Griller Strips (you know, Chicken-y strips. Pick your favorite vegan brand), cooked and chopped up
One serving's worth of Daiya Jack-style block cheese, crumbled
Agave-mustard dressing (which is basically just dijon or yellow mustard mixed with Agave syrup)
Enjoy! And to send you on your way, here's a pic of my kids' jack-o-lanterns. Don't they look like they're having a good time?
|So the first pumpkin says to the second pumpkin...|