Tuesday night the power went out from all the storms we’ve been having. Thank goodness I love salads! I just whipped up a quick salad with: romaine, sweet salad peppers, loads of croutons, romaine, pecans, flax seed, and raspberry vinaigrette on the side!
On Friday I made a salad with cold-cooked peppers and onions. In a non-stick frying pan, I heated up peppers, onions and flavored them with garlic and parsley seasoning. After the vegetables were fully cooked, I put them in the refrigerator to cool for about twenty minutes. I added the peppers and onions to a salad with: 1/4 cup cottage cheese, 1 tbsp raspberry vinaigrette, 1 vegan Boca burger, 4 cups of lettuce, and 2 tbsps of croutons.
Yesterday after my run, I cooled down with a refreshing salad for lunch. It consisted of: 1/4 cup cottage cheese, sweet salad peppers, red bell pepper, raspberry vinaigrette, croutons, romaine, and strawberries.
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