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I started working on this salad and it just kept growing and growing. It started when I picked some lettuce and spinach from our garden and also some nasturtium flowers we have growing like crazy out front. I still had the orange that I zested for last night's sauce so I put a few sections of that on top, then some sliced cucumber and shredded carrot. Next was some broccoli (steamed), chickpeas, toasted pine nuts and finally a little quinoa - also left over from last night. The dressing was Sweet Maple-Hemp Vinaigrette from Vive le Vegan (except it was actually maple-flax since I used flax oil instead of hemp seed oil). The salad was so filling that the rest of dinner was just a small bowl of left over chili and a piece of toast.And hopefully this is a pretty enough picture to last a while since we won't be posting for the next several days. I have a race in Virginia Beach tomorrow then we're heading to the North Carolina Outer Banks for a few days.
6 comments:
Good luck on your race!
and that pic is pretty enough to last a week
Teddy
Wooo hooo...good luck, good luck, good luck!
Good luck at the rice. Your salad was beautiful and looks so healthy and delicious. A nice refreshing summer meal.
That's almost too pretty to eat! Good luck and have a great trip.
what lovely food styling.
Thanks everyone! I finished 5th in my race, which I feel pretty good about since it was a state championship event, but I was 4th in my age group which means I missed a medal by one place. I guess there's always next year....
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