I have this co-worker. Every time he talks about a restaurant, I ask, "Do they have anything for vegetarians?" and he says, "Well, yeah. They have salads."
I don't know who started the rumor that vegetarians/vegans only eat salad, but I wish it would stop.
Sometimes when I say I'm vegan, I can see the wheels turning in people's heads, imagining me night after night with a tiny plate of wilted iceberg, sad slivers of carrot and one fat wedge of hothouse tomato.
Bleh. I am not a hamster.
Don't get me wrong: I do enjoy a salad every now and then, but by no means are they my only source of sustenance. And the salads that I do eat are far from ordinary fare.
I eat inventive, fun salads with bright, vibrant flavors, like this kale salad, tossed with creamy avocado and chipotle dressing:
This yin-yang salad is another standard in my household, since the sweetness of beets and carrots go so well together. (And for some reason, I enjoy them both more when they're shredded. Maybe because they look more fancy?) I made this with a dressing of wasabi oil and rice vinegar.
I was seduced by this jicama salad at Mijita, a casual cocina Mexicana owned by celeb chef Traci des Jardins in San Francisco. The pink grapefruit and avocado were an unexpected but perfect pair.
Hardly your typical rabbit food.