You’ll love this vegan cobb recipe. It uses roasted ranch chickpeas, vegan bacon, and a non-dairy blue cheese dressing that is out- of-this-world good.
Who else thinks that eating out of a lettuce cup makes food taste better? Maybe, just me, I don’t know…
Continue reading “Vegan Cobb Lettuce Wraps”
Here’s a light crunchy spiralized Thai flavored salad that you don’t need a spiraler to make. I actually own a spiraler, but have to admit, I don’t like to spiralize carrots. It’s hard to do unless you have really, really thick carrots. So, when I saw that Earth Fare started carrying them in their frozen department I was excited and curious.
Continue reading “Thai Carrot Salad with Peanut Dressing”
Have you ever considered a vegan diet? Plant-based diets have always intrigued me, but cheese has been the hardest thing for me to think about going without, I adore it. However, the vegan Parmesan cheese in this recipe has me thinking of changing my ways. Or at least made me realize it wouldn’t be as hard as I thought it would be. This hearty salad is so delicious and has so many wonderful health benefits.
Continue reading “Kale and Farro Salad w/ Beets and Vegan Parmesan”
How festive is this kale salad? It’s the perfect salad this time of year when you want a colorful show stopper.
Continue reading “Pomegranate Kale Salad w/ Lemon Tahini Dressing”
In the fall, I love to make seasonal salads. This one with roasted acorn squash is always a favorite. It’s super easy, especially when you pick up one of Earth Fare’s rotisserie chickens. You can replace the acorn squash with butternut, pumpkin or you favorite winter squash. Continue reading “Autumn Squash Salad”
This asparagus salad has raw shaved asparagus, roasted chickpeas, and a wonderful lemon vinaigrette. It screams spring to me. Continue reading “Spring Asparagus Salad”
