Wednesday, January 26, 2011

Organic Salad Lunch

The Chef: Colleen

The Menu: My favorite lunchtime salad, consisting of organic greens with carrots, olives, sprouts, cilantro, avocado, cucumber, and marinated tofu—all tossed in an orange-balsamic vinaigrette.

The Goods: Although I love all of the neighborhood veggie eateries, nothing beats a fresh, large salad brought in from home. My local market makes the best fresh-squeezed orange juice, so I toss a few tablespoons with some olive oil, balsamic vinegar, and sea salt—and voila, a healthy, delicious salad. In some not-as-healthy-news, have you checked out This Week's Must Have on Justin's Nut Butters is coming out with dark chocolate peanut butter cups, something we're very excited about. If you want to stay on the healthy side, enter our weekly giveaway, featuring Kris Carr's best-selling new book, Crazy Sexy Diet, along with a copy of the current edition of VegNews (with Kris as our cover model). Something for everyone!

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