That Was Then!
A few years ago, whenever we would go out to a restaurant, I would cringe at hearing our server say “I can make you a salad” when I told them I was vegan. I knew their idea of a salad was dropping several leaves of lettuce on a plate, popping a cherry tomato on top, and serving it with a pitying smile. My response to these meager attempts was usually “Don’t you have any veggies? Why not slice up some red pepper, raw broccoli and cauliflower, add some red onion and pop in a few seeds or nuts.” Inevitably, I would end up with a plate of veggies whose presentation looked like a platter for the kids’ table at some holiday celebration.
This Is Now!
Today most restaurants have “discovered” fresh produce and are creating innovative, delicious and nutritious plant-based dishes to please the palate of even the most ardent carnivores. We are no longer hard pressed to find a restaurant meal worthy of our hard-earned dollars and I am not afraid to order a salad anymore, knowing that most chefs have learned lettuce does not a great salad make.
Looking for some ideas on a sumptuous salad to enjoy at home or take to work? I made this salad today from bits and bobs I had in the fridge. That is the greatest thing about salads – they don’t need to be rigid; just use what you have on hand to make your salad interesting. There really are no rules.