One of my resolutions for March was to eat more veggies, so this week I made the Crunchy Chopped Salad with Creamy Herb Dressing from The Inspired Vegan (p. 103). It’s a nutritious and crunchy mix of green beans, romaine lettuce, cucumbers, green bell pepper, celery, green onions, and apples.
I also made the Stability Salad from Meg Worden’s Salad Alchemy. I’d never think to put roasted sweet potatoes in my salad, but they were a sweet and tasty addition.
What did you make from The Inspired Vegan this week?
Full disclosure: I received a review copy of The Inspired Vegan, and the link from it is connected to my Amazon Associates account. If you buy something after clicking on the link, I get a small portion of the sale.