On The Road Salad

It's that time of year: salad season! This salad ain't the prettiest of the ball, but it sure is tasty. And guess what else? You can throw this together no matter where you are, so long as you have a grocery store near by. I work in a group home where meat is on the menu every single day, three times a day. I've found a way to make some sides vegan so I can eat at the table with everyone else. I called this On The Road to note the portability of this little number-(hey ho my traveling salespeople vegans!), but also for our On The Couch Alcoholic buddy, Jack Kerouac. 

On The Road Salad

• 1 pkg salad mix-(get greener if you can. All we had was -ack- iceberg mix)
• 1 red pepper, chopped to bits
• 1 c. cauliflower, chopped to bits
• 1 c. shredded carrots
• 1 c. bread crumbs-(check those labels for milk and eggs!) I make my own.
• 1/2 c. sunflower seeds
• 1/2 to 3/4 c. balsamic vinegar dressing

Mix everything together and enjoy. This doesn't store so well, so make sure to have seconds if you can. This is a nice salad to go with a meal of vegan bbq ribs and a baked potato.

And what about dessert? Well, this one isn't travel friendly unless you're crashing at one of them there hotel suites with a kitchenette. The crust from this recipe is from The Ultimate Uncheese Cookbook by Jo Stepaniak. I personally didn't like the crust recipe, so I'd recommend some other recipe. The filling is a snap!

Your choice of pie crust

Filling

• 1 c. sugar
• 4 kiwi fruits, peeled
• 1 c. water
• 1 T potato or corn starch
• 1 T lemon juice

Topping

• Sliced kiwis
• Sliced strawberries

Puree filling in a blender and boil until thick. Fill pie shell with the filling, then set in the fridge for a few hours. Top with sliced fresh fruit and wow your friends. There will be leftover filling, and that makes a great topping for ice cream, especially strawberry!