Super Salads

I have been finding myself eating meatless (and often vegan) dishes for breakfast and lunch… not necessarily on purpose, just because it tastes good!  My new favorite breakfast is half of an avocado with some sea salt and balsamic vinegar, and a small bowl of gluten free granola with soy milk.  It has really been hitting the spot in the morning!

For lunch, I like to bring salad to school.  Instead of using meat as a protein, I have been incorporating quinoa and beans for some added fiber and protein.  Here are a couple of my favorite lunch salads lately:

Roasted Beet, Broccoli, and Mushroom Salad with Quinoa

Black and White Bean Salad with Celery, Scallion, and Cherry Tomatoes

Potato, Red Bean, and Baby Carrot Salad with Goat Cheese and Parsley

I use some mix of vinegar and olive oil for the dressing each day, but this dressing has been particularly tasty:

Raspberry Rosemary Dressing

In a shaker, combine:

  • 4 tbsp. raspberry vinegar
  • 3 tbsp. olive oil
  • 1 tbsp. mayo
  • 1 tsp. lemon juice
  • 1 tbsp. chopped rosemary
  • a few shakes of lemon pepper
  • a few shakes of smoked sea salt

Happy Allergy Free Eating!

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