Monday, January 17, 2011


Omnivores often have the misconception that all vegans eat are salads and some vegans try to dispel that myth by not eating salad, almost to prove that there's more to vegan eating than a bowl of lettuce.  Well my friend, there's more to salad than a bowl of lettuce!  

Enter The Big Salad.  I could probably eat a Big Salad for dinner 3-4 nights a week.  If I didn't have to scarf down my lunch in 20 minutes I would have one for lunch every day.  Lately I've been having about 2 a week for dinner and when it's been a few days since my last one I am actually craving it!  When you make a colorful salad, it's a great way to get all kinds of protein, fiber, vitamins and minerals.  

For those of you who know me, you know I am a creature of habit so I actually don't switch up my salads all that much.  But when you have a good thing going, why change?  Here's a list of what my Big Salads typically include, keeping in mind that it varies depending on what I have in the house and what I can find at the market.  I try to stick with what's local and in-season but I'd be lying if I said that I only bought what's local and in-season.  Something to work on.  Anyway, I don't have any measurements because I don't measure.  I always use the same bowl so I just fill that up with lettuce and try to get even amounts of all the toppings.


- lettuce (usually a mix of red leaf, green leaf, and romaine)
- carrots, shredded or thinly sliced
- cucumbers
- sweet pepper (yellow or red)
- beans, usually chickpeas or a mix of pinto, kidney, and black
- tomatoes (unless they're really out of season) 
- dried cranberries
- agave-Dijon dressing (see recipe below)

If I have some I also love to add:

- artichoke hearts
- mushrooms
- sugar snap peas
- broccoli
- pea or sunflower shoots 
- pumpkin seeds
- fresh herbs (parsley and basil are my favorites)

Agave-Dijon dressing 

Mix equal parts Dijon mustard, agave nectar, and white wine vinegar.  Add a little bit of ground flax seeds and whole flax seeds.  Shake or whisk well.  As it sits it thickens up a bit so make in advance.

What is your favorite salad?


  1. Your salad would be difficult to improve upon! Fresh,cooked, cooled, thinly sliced beets are a good addition along with diced carrot tops.

  2. I can't claim a favorite salad, since my salads tend to be composed of whatever I can scrounge from my fridge and pantry, but tofu feta is a top pick for sure. It's right up there with caramelized onions, which are a serious treat mix into just about anything.

  3. Hannah -
    First of all, I am so excited that you looked at my blog! Yours was one of the first blogs I started following so it's a real honor to have you read mine.

    I was a feta lover before I went veg but haven't tried a tofu version. I never thought of adding caramelized onions. Thanks for the suggestions!