I’ve never had a salad with a protein on it before. I know that’s kind of unusual, but I’ve always thought of salads as more an appetizer than an entrée (I make one for us almost every day before I start fixing dinner) and there aren’t many opportunities to get such a thing vegan in restaurants. However, I randomly decided it sounded like a good idea, so for dinner I made an extra large salad for each of us: mixed greens (Fresh Express Sweet Butter and Spring Mix), carrots, and cucumber. I make my own dressing with the Italian mix from Good Seasons, balsamic & red wine vinegars, and olive oil. I browned some Gardein Scallopini in a pan and threw it on top. Jason also put some pecans on his (his parents just brought some back from Georgia), but I’m not adventurous enough to try them yet. It was good! Seems like it would make a better lunch than dinner in general, but I had a big lunch (leftover chowder!) so it worked out well tonight.
