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!