Once again, this is a thrown-together recipe that stemmed from wanting to make a healthy, satisfying lunch/dinner without having to go to the store. Added bonus: it looked beautiful!
Anyone with insight on health and nutrition will tell you, one of the best ways to get all your vitamins and minerals is by eating a variety of foods. If you can “eat a rainbow”, you’re taking in all the nutritional goodies from a huge variety of resources. This salad fits the bill perfectly!
I just continued to pull veggies out of the fridge until I couldn’t fit any more in the bowl, and the results were delicious.
RAINBOW SALAD: Mixed greens; diced red pepper; purple cabbage; shaved carrots; sliced avocado; marinated baked tofu; curried green lentils; toasted sesame seeds and green onion as garnish
DRESSING: (I don’t remember exactly, but it included…) Plain almond milk yogurt; white miso; fresh lemon juice; dash of hot sauce; a little agave nectar; fresh garlic cloves
Earlier in the day, I passed a car in the parking lot with this license plate. Thank you for the insight, minivan!
For the next month, Barnes and Noble bookstores across the country have a VEGAN COOKING table! The store I went to last week had it placed to be seen right as you walk in the front doors, too! (I try to imagine walking into a store and seeing one of my books on a table like this. Published authors, how does that feel?)