Simple salad.
Totally cut myself on my immersion blender today, so that wrecked ALL cooking plans. Luckily, I dug around for a quick, simple recipe and this one fit the bill.
Little did I know it would taste so good!
Adapted from The Vegan Crew
Base: Blend of iceburg/shredded cabbage/shredded carrots (you know, the stuff that comes in the bags that's pre-washed)
Toppings: roasted chickpeas (tossed with chili powder, roasted at 400 for 30 minutes), carrots, broccoli, raw almonds, avocado
Dressing: balsamic vinegar and mirin
No comments:
Post a Comment