4 Delicious Ways To Jazz Up Salad
People sometimes look down on salad, and I think that’s a shame. Because it doesn’t have to be just a sad little bowl of lettuce with a soggy slice of tomato on top.
With the right toppings and a little creativity, a salad can not only stand in for a whole meal, but it can even be something you look forward to eating.
Keep on reading for some great ideas on how to make your salads that much more exciting!
1. Indulge in a buffalo chick’n salad.
Back around New Year’s, I made seitan buffalo wings as an appetizer (they were amazing, by the way). I ended up using some of the leftovers in a salad, and also drizzled the top with some Daiya blue cheese mixed with a little water so it would drizzle easier. The result was so delicious, I could barely believe it was vegan.
You can also top this salad with sliced tomato, bell pepper or red onion, if desired.
Why I love it: Seitan is a great stand-in for chicken, not just for texture reasons but for protein reasons as well.
2. Make it a taco salad.
Taco salads can be such an underappreciated thing. All you have to do is season your cooked meatless crumbles (I used Morningstar’s black bean crumbles) with a dairy-free taco seasoning, top your greens with it along with your fave fresh veggies (I used red onion, tomato and sliced olives), and finish it off with a dollop of dairy-free sour cream and salsa. Just like a taco, minus the torilla!
Why I love it: I love the zesty and spicy flavors of the meatless crumbles and salsa, which pair nicely with the creaminess of the vegan sour cream.
3. Do it Olive Garden style.
Though relatively simple, Olive Garden’s salads can be pretty damn good. Truth is, it’s actually pretty easy to replicate at home!
Top your lettuce with sliced red onion, pepperoncini peppers (I’ve also found jarred banana pepper slices taste similar), black olives and sliced tomatoes. Top it with your favorite shredded or crumbled vegan cheese, dress it with oil and vinegar, and dig in!
As far as vegan cheeses go, I can recommend Violife’s Epic Mature Cheddar or Follow Your Heart’s Bleu Cheese Crumbles–both are fantastic. But if you can’t find either of those, Daiya’s shredded mozzerella is always a decent standby option.
Why I love it: The pepperoncini peppers and black olives are both absolute flavor powerhouses.
4. Go for a burrito bowl.
Perhaps less of a “salad” then the previous options, but a great way to squeeze in some extra greens nonetheless. You have control of how many and what kind of greens you add; here I opted for a handful or two of spinach, but this could easily be served on a bed of mesclun greens or even shredded romaine.
The burrito bowl pictured contains refried beans, spiced black beans, quinoa/brown rice mix, avocado, spinach and lightly sauteed red onions, along with a dollop of Kite Hill sour cream. The verdict? Absolutely delicious.
Why I love it: Because of the protein sources present in this dish, including quinoa which is a complete protein.
There are certainly a lot of different ways to enjoy salad. Who knows, there may even be a part two to this post! I hope you found it helpful nonetheless 😉
Until next time, peace!