Now, as I go gathering though the fridge (I'm a gatherer not a hunter) I happen upon all the fixings of a fabulous salad!
DUH --> VEGAN!
Once again I have no name for this. Lets call it Salad Sandwich and it looks like this:
Yes! I notice that confused look on your face. It DOES look like my previous sandwich with a sliced orange and a purple background. But its not! I'm a trickster!
Other than the Brownberry Flat Bread that came out of the same bag as my last sandwich, this is mostly different and cold, not hot. I'm not just talking about the background, the plate, the missing paper towel, the orange wedges or the fact that I used my new Nikon DSLR (product placement) camera to take the photo instead of my cell phone either.
SALAD SANDWICH
Make a salad. Mine had baby spinach, lettuce, celery, bok choy, kale, broccoli and cucumber.
For more color, chop up something colorful like a sweet red pepper or a carrot. Use your imagination. I threw in a handful of mixed nuts.
Make this dressing (try it. you'll like it.)
1 TBS Maple Syrup 10 Pitted Dates
1 Ripe Avocado 1 Ripe Mango
1 tsp Kraft Catalina sweet honey dressing 2 TBS Red Wine Vinegar
pinch of salt, pinch of pepper, ground ginger, garlic powder and onion powder to taste.
Chop up the dates, mango and avocado and mix in the other ingredients. Keep chopping it up until it looks like salad dressing.
1/2 Cup cooked Farro with blueberries and banana mixed in. (Avoiding gluten? Use Quinoa)
1 Brownberry Flat Bread Pocket Thin (Italian Herb) (or gluten free pita pocket)
Mix the salad, the dressing and the Farro together and put it in a covered bowl over night to marinate.
Stuff as much as you like into the bread pocket. Garnish with orange wedges or any other fruit of your choice. I used oranges because Sharon at the office just got back from Florida and brought them for everyone. Thank you Sharon! They are sooo sweet!
Take a picture of your creation and let me see what you did!
Enjoy your lunch.
