![]() ![]() Season with a couple of pinches of salt and pepper. Season with a pinch of salt and mix again. Assemble: Add dressing onto lettuce and toss until fully coated. You should have roughly 5 cups chopped kale and 10 cups chopped romaine. Make the potatoes Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Chop up the romaine into bite-sized pieces. See the bottom of the recipe for other salad dressing suggestions if you are looking for options. A hearty & vibrant chopped salad paired with a sweet and tangy almond butter maple lime dressing. Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper. My creamy almond butter maple lime dressing brings it all together. Roasted sweet potato is a comforting, stick-to-your-ribs addition and a nice temperature contrast to the cool, raw veggies. A large bed of chopped romaine forms the base followed by rows of julienned carrots, red pepper, carrots, cilantro, toasted sliced almonds, and warm & comforting roasted sweet potato rounds. This salad is one I’d love to see on a menu at a local restaurant. ![]() Many restaurants already do meal-sized salads with great success we just need to make hearty vegan salads more common on menus everywhere! The big salad oh she glows full#How about offering a salad that’s satisfying enough to be a full meal rather than a disappointing side? Why not create something customers will rave about to their friends and bring in more business? I know it sounds crazy, but it just might work. I’ve created a petition…(just kidding!!). She doesn’t need me to toot her horn but I can’t help myself. Please visit Angela over at Oh She Glows. This salad is hearty and a little sweet thanks to the squash and the dressing adds a punch of garlicky tartness that really makes it shine. Let’s stop this insanity before it’s too late. The star of the show is roasted butternut squash and it’s served on a bed of baby spring greens. It’s just about enough to make a grown woman or man cry. So tragic, isn’t it? The worst is when they have the nerve to charge $10 for such a thing. We’ve all been presented with that sad restaurant salad garnished a few tomatoes and onions on top of a pitiful bowl of wilted lettuce. It would be a Big Salad Only Zone enforced with salads the size of my head! *insert evil cackle* Salads that dreams are made of. Salad: 3 bell peppers (any colour) 2 zucchinis, sliced in half lengthwise 6 ears of corn, husk removed 1. If I owned a restaurant one of my main priorities would be to ban wimpy salads from the menu. ![]()
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