Salad September: 1 Salad, 2 Options.

10 Sep

I want to take this time to give a shout out to all of the vegetarians! You really inspire me. Not to be a vegetarian, but to look for more non meat and less meat options.

Make no mistake, I have no qualms against meat. While, I don’t eat pork and red meat makes only rare appearances in my kitchen, I do enjoy a steady diet of turkey, chicken and seafood.

Especially, seafood! I could probably eat seafood everyday of the week. However, my preference for fresh seafood tends to exhaust my budget so I try to limit it to 2-3 times per week.

So back to vegetarian food. I like to use ideas from vegetarian cooking in my own recipes. Which, brings me to this salad. It started out being a strictly vegetarian, actually vegan, salad. It’s chock full of veggies, nuts, tofu and seeds. What you won’t find in the initial salad is cheese, meat, eggs, creamy dressings or anything that have originally had a face on it.

Of course being the carnivore that I am, I did end up adding 3 succulent shrimp. The point is the salad can be enjoyed either way and be just as delicious.


8oz Chopped Romaine

4oz Herb Roasted Tofu (any flavor will do, just pick a firm tofu from your favorite grocer)

4oz Edamame/Corn/Black Bean mixture (use whatever you have on hand. Kidney beans are great)

2oz Almonds/Sunflower/Pumpkin seed mixture (Use what ever nut mixture you already have)

4oz Shrimp (Omit for vegetarian version)

2oz Cubed Sharp Provolone (Omit for vegetarian version)

Top lettuce with ingredients and add your favorite dressing. I like a tangy balsamic. Enjoy!




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