The best part about going to a salad bar is having all sorts of healthy whole plant-based foods all laid out so that all you have to do is load them up on your plate. It’s quick, easy, and healthy!
Have you ever thought about having your own salad bar at home? It’s simple, and for a moderate time investment just one day a week, you can quickly and easily create colorful and flavorful salads all week long.
Purchase a wide variety of your favorite veggies. Be sure to get a rainbow of colors and different textures. Mix a variety of greens such as romaine lettuce, spinach, arugula, and kale. Start with a variety of common salad veggies such as tomatoes, cucumbers, carrots, bell peppers, and red onion.
Then try adding others such as avocado, celery, beets, green beans, peas, zucchini, raw butternut squash, radishes, broccoli, cauliflower, sugar peas, fresh ginger, and any other veggies you can think of.
Sweeten it up with fruit such as grapes, strawberries, blueberries, diced apples, or mango.
Wash, dry, and cut all the veggies, then store them in an air tight container in the fridge for up to four or five days.
Top your veggies with beans such as chickpeas, kidney beans, black beans, or pinto beans. You can also add nuts such as walnuts, pecans, macadamia nuts, cashew pieces, or slivered almonds and seeds such as pumpkin or sunflower seeds to create a satisfying and healthy meal.
To use up remaining veggies after a few days, simply toss them into a hot skillet to stir fry with a soy-based sauce and serve over brown rice or quinoa. Yum!!!
Have you ever thought about having your own salad bar at home? It’s simple, and for a moderate time investment just one day a week, you can quickly and easily create colorful and flavorful salads all week long.
Purchase a wide variety of your favorite veggies. Be sure to get a rainbow of colors and different textures. Mix a variety of greens such as romaine lettuce, spinach, arugula, and kale. Start with a variety of common salad veggies such as tomatoes, cucumbers, carrots, bell peppers, and red onion.
Then try adding others such as avocado, celery, beets, green beans, peas, zucchini, raw butternut squash, radishes, broccoli, cauliflower, sugar peas, fresh ginger, and any other veggies you can think of.
Sweeten it up with fruit such as grapes, strawberries, blueberries, diced apples, or mango.
Wash, dry, and cut all the veggies, then store them in an air tight container in the fridge for up to four or five days.
Top your veggies with beans such as chickpeas, kidney beans, black beans, or pinto beans. You can also add nuts such as walnuts, pecans, macadamia nuts, cashew pieces, or slivered almonds and seeds such as pumpkin or sunflower seeds to create a satisfying and healthy meal.
To use up remaining veggies after a few days, simply toss them into a hot skillet to stir fry with a soy-based sauce and serve over brown rice or quinoa. Yum!!!
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