This has to be my favourite type of salad.
A bit of everything without the pile of greens!
Usually a plate of lettuce with a few chopped up vegetables isn’t exactly enticing but a small variety of vegies and sauces displayed right, look much more appealing.
Try mushrooms, mini capsicums, pretzels (yes pretzels), nuts, mayonnaise and cheeses can make all the difference. It almost turns into a platter, hence tasting plate.
I used egg free mayonnaise, salsa and some left over salad dressing (see my radish and apple post) from a previous day as my sauces. I find it fun to dip the vegetables rather than have a ‘dressing’.
I had a few bits and pieces left in the fridge- half an avocado, some olives and mushrooms so I added some sliced capsicum, feta, artichoke hearts & mung bean sprouts.
It’s a light dish, and was my dinner after finishing work at 9pm.
The calories are fairly low too, but types of mayonnaise and depending on dressings or dips used can make all the difference.
I prefer to eat vegan or vegetarian when I can and I find the alternatives, like vegan mayonnaise and cheeses feel better during digestion and give my stomach a lighter feeling. I find there’s less bloat too.
There are so many ‘better’ options these days and so many things can be made from scratch too.