Bright Crunchy Lunch Salad

The salad.  Commonly thought of as an appetizer or side dish.  Seriously underestimated as a source of protein and super nutrients.  Rabbit food.  Who needs it when we can easily take a multi-vitamin for the same vitamins and minerals? You can get them all at

Turns out, I need big salads in my life.  At 44 years of age, my body is telling me, more like rebelling against me, to get my priorities straight.  I have gone from eating whatever I like and not noticing any repercussions, to eating animal-focused meals and feeling hungover, sluggish, and clogged.  It sucks.

Fresh vegetables and fruits, in the form of smoothies, juiced, and salads, have saved my life.  I don't need caffeine to get me going in the mornings.  I don't fizzle out in the late afternoon.  I run on a steady stream of energy.  Without being too graphic for a food blog, my pipes routinely (daily, sometimes twice) clear out, leaving me oddly energized and renewed.  (I can't believe I'm sharing this much information with you.  I've just taken our relationship to the next level.) This would be a good time for me to say, "I Love You."

I love you.

Join me everyday eating a BIG salad with a variety of fruits, vegetables, legumes and nuts.  Skip the animal protein and animal dairy for at least one meal a day.  Give your body a boost.  You deserve to feel great everyday.


makes enough for 2 BIG salads

  • 1 Romaine lettuce heart, roughly chopped
  • 2 to 3 handfuls baby spinach
  • 3 to 4 white button mushrooms, sliced
  • 1 medium red, yellow or orange bell pepper, roughly chopped
  • 1/4 small yellow onion, thinly sliced
  • 1 cup frozen sweet corn, thawed
  • 1/2 cup raw cashews
  • 3 tablespoons nutritional yeast (optional)

Salad dressing for one salad:

Toss the Romaine, spinach, mushrooms, bell pepper, onion, and sweet corn in a large bowl.

Use a small food processor to finely chop cashews.  Add nutritional yeast and blend well.  This makes a healthy alternative to cheese.  Sprinkle over individual salads before serving.

Top individual salads with flaxseed oil and balsamic vinegar.  Season with fresh ground pepper.