Free ground shipping on orders over $100.

VB6 SALAD

Posted: Mar 26 2014


We're taking a look today at going vegetarian before 6pm. After 6pm? Skies the limit!

2 cups romaine lettuce

1/2 pomelo or grapefruit 

1/2 avocado

1/2 cup cooked quinoa

croutons:

a chunk of day-old bread, torn into pieces

2 cloves of garlic

1 tbsp coconut oil

salt & pepper to taste

dressing:

1/4 cup vegenaise

1/4 cup olive oil

juice of one lemon

Combine lettuce, citrus, avocado and quinoa in a large bowl.  Heat a non-stick pan on high heat and add coconut oil.  Once oil is glazing the pan and almost smoking, add bread, salt and pepper. Toss bread in hot oil to coat and add smashed garlic cloves. Cook until crisp and brown.  Set croutons aside.

For dressing, combine all three ingredients in a jar and shake well.  This makes enough dressing for a few salads so save the extra for later!

Top salad with dressing to taste and toss with your fingers to coat evenly.  Place into a pretty bowl and top with croutons.  Yummo in the tummo!


Ranch Recipes curated and created by DaniMadeThis.

 

More Posts

Comments

Leave a comment

All blog comments are checked prior to publishing

HOLA!

Sign up for TopoRanch.com and receive 20% off your first order!
We'll keep you posted on new arrivals, sales, events, and more.

SEARCH THIS STORE