Updated: Jan 27
You know what they say - eat a rainbow!
Vegetables have come a long way from the days of iceberg wedges, or wilted greens with cucumber, tomato and croutons.
Places like Chop't, Sweetgreens, Fresh & Co and more have turned vegetables, well, salads, on their head. Why? Variety!
Variety is truly it's own kind of spice!
Salads are not just about Caesar anymore.
Think about all of the lettuces we have in our markets today: iceberg, romaine, mixed greens, field greens, arugula, spinach, kale, microgreens...I'm sure I missed some more.
Mix 'em up. No need to be a purist. Arugula packs a peppery kick and spinach is mild. Blend them! How about iceberg (which basically is all water and has no real nutritional value) with kale for a higher, vitamin-packed punch and crunch?
Dice up celery, carrots, cucumbers, radish. Shred some brussel sprouts. Roasted some cubed eggplant or sweet potato. Go ahead, mix them in!
Toss in some vegan protein: chickpeas, black beans, kidney beans, refried beans, lentils, tofu, spiced tempeh or BBQ seitan. Some shredded dairy-free cheese or a sprinkle of nutritional yeast for plant-based parmesan-like flavor perhaps?
How about some blueberries, pieces of apple or pomegranate seeds? (Not vegetables, I know, but they add some zing!)
Sesame, sunflower, hemp, flax or pumpkin seeds, walnuts, cashews or pecans for crunch...
You catch my drift. And dressings...why buy when you can make your own, with fresh herbs and no preservatives? Olive, avocado or walnut oil with balsamic, apple cider, white balsamic or sherry vinegar, tahini or pomegranate molasses.
The possibilities are endless and if you don't like what you create, there's always tomorrow!