Lovely Vegan Lunch For A Lovely Day
Today is another beautiful day and I wanted to celebrate with a fresh, colorful, vegan lunch. We’ve been eating quite a bit of leftover lentil loaf, and while it’s delicious, I’ve been feeling more in the mood for simpler, lighter fresh meals with this week’s sunshine. I’m actually laying in a sunny spot on the porch right now- divine! (And it’s making it really apparent that I need to clean the screen on my netbook!)
For the salad, I started by chopping up a head of organic romaine; I really prefer buying it this way to those pre-prepared bag lettuces. Then I sliced purple onion, red pepper, and carrots. After mixing everything in the bowls, I topped it all off with some leftover broccoli, some Daiya cheddar shreds that I had thawed the night before and didn’t want to go to waste, and Whole Foods Organic Shitake Sesame Vinaigrette. So delicious!
For dessert (because sometimes lunch needs dessert too), I brought out two grapefruits that we were gifted, an orange, and a few small kiwis, cut them up, and tossed them all together. I had to admire how pretty the salad and fruit salad looked sitting there together at the place settings! What are your favorite things to put in a salad? I don’t think I’ve ever met a salad that I didn’t like, so maybe it’s not possible to make a “bad” vegan salad combination!