Friday, March 4, 2011

Salad Bar Night!

Inspired by an extra-awesome salad bar salad at my co-op, I decided to repeat the experience at home.

This is a fantastic way to use up all the veggies in the fridge! I had locally grown hydroponic lettuce, a CA grown spring mix, thinly sliced carrots, and chopped cauliflower in the biggest mixing bowl I could find. Then the optional toppings were: artichoke hearts, yellow bell pepper, baked tofu, kalamata olives, home-pickled roasted red peppers and sunflower seeds. Dressing options were vegan ranch or olive oil and fig vinaigrette.

This might be a new Friday night tradition!


Anonymous said...

Love it! I love me some big salads :-)


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