Those of you who follow me on my Facebook Fan Page, know I LOVE my salads. I make them large and full of delicious plants. My salads typically have anywhere from 10-20 different vegetables and beans in them, packing them with low calorie, high nutrient, awesome flavorful food. And I eat LARGE salads, most weighing well over a pound.
Everytime I share a picture of my salads I do get asked the same 2 questions!
- What’s the recipe?
- What’s the dressing?
The first is a tough one for me to answer. It’s not a recipe. I grabbed the fresh and frozen vegetables I have on hand, chop them up and toss them together. There really isn’t a recipe, and I can’t really say I use 1 cup this, 1 cup that. I just pile things together!
The second question is easier to answer. I don’t use the many recipes out there for WFPB dressings. I tend to keep things simple. 99% of the time the dressing on my salads is 2-3 tablespoons of my potato carrot cheese sauce and a drizzle of balsamic vinegar. Some days I may drizzle hot sauce instead or the oil free Korean BBQ sauce from Whole Foods. If I’m eating out and don’t bring my potato/carrot cheese and they don’t have balsamic vinegar I may use a packet of soy sauce in a pinch. I enjoy my salads this way, so I stick with it. Nope, I don’t get bored with it.
Recently I felt like I had let heavier meals back into my day as well as pretzels, my weakness, so I had decided to do a 5 day reset of salads for lunch and dinner. I thought it would be fun to share that on my social media and let others join me. So, today starts a 5 Day Salad Challenge.
If you want to join and you see it’s already taken place, try your own ANYTIME.
I made the following video this morning showing exactly how I make my salads to help those visualize how I make my salads, since I don’t have a “recipe” for them. Feel free to watch the video below and join in and do your own 5 Day Salad Challenge!