![]() ![]() Then I always include red bell peppers, cucumbers, celery, and tomatoes. I usually start with a base of massaged kale, green leaf lettuce, romaine, or spinach. When I start on a salad, I look through the produce bins first to take stock of what I have. How to create the perfect crave-worthy salad at homeĮach bite should include something different. If you’re vegan and you’ve ever been served an iceberg lettuce salad with a few shreds of carrot as your entire meal, you may have wanted to ask the chef, “Would you be full on this?”īecause while a lettuce salad with balsamic vinaigrette can do in a pinch, there are much more interesting, satisfying, and filling ways to get your greens in. ![]() Restaurant salads are often covered in fried meats, shreds of dairy-based cheese, and smothered in ranch dressing. I think the reason for this is that most non-vegan restaurants think of the animal products as the main event. However, the thing that’s missing with most restaurant salads is a “main event.” At home, we have salads multiple times a week. It’s not because we don’t like fresh, delicious greens. Outside of work and travel emergencies where there are no other options, David and I rarely order salads in non-vegan restaurants. Keep a batch in the refrigerator at all times, and watch as your salad intake increases. You’re going to want to put this garlicky creamy cashew salad dressing on everything.
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