Large daily salads that feature multi-colored veggies should be the cornerstone of your diet. But, if we always make them the same way, they will get old in a hurry. So here are three different approaches to salads, each of which offers a lot of variation. Rotate these approaches as you wish and don’t be afraid to mix it up and try different combos.
And remember, each of the following recipes will make one big-ass salad! It will feed a bunch of folks at once, or last one or two people three or four days when kept in the fridge.
(Feel free to adjust ratios as you desire.)
The Basic Greens-Plus
- 1 head of romaine lettuce (torn by hand) OR one bag of a pre-packaged salad blend (like Ready-Pac’s Santa Barbara blend)
- 3 or 4 large handfuls of spinach (torn by hand), OR 1/2 bag of pre-packaged spinach
- 1/2 a head of purple cabbage
- 2 or 3 large broccoli crowns
- 2 or 3 large carrots (chopped or shredded)
- 2 yellow squash (chopped or shredded)
- 1 or 2 red bell peppers
- 1/2 bag of frozen corn (thawed)
(Optional) For additional flavor and nutrients, consider one or all of the following:
- 1 small can of sliced black olives
- 1 can/jar of mandarin oranges
- 1 can/jar of artichoke hearts
- 3 to 5 sliced radishes
Now, if you want a salad that eats like a full meal, add one or more of the following (to the portions you are about to eat):
- 1 package of Light Life (or similar) veggie chicken strips
- 1 or 2 sliced avocados
- 1 can of garbanzo or kidney beans
Thoroughly mix it all together, find your favorite vegan dressing, then get ready for one serious salad.
Next time, we’ll cover the Chopped Veggie Deluxe approach