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Can I just say that I love salads? The older I get, the more I realize my body has less of an ability to tolerate lots of wheat or fried foods. I wouldn’t consider myself a health freak by any means, but I’ve lost 8 pounds over the past 6 months by ditching dining out for lunch at work and sticking to hearty salads at work.
Now, I’m super lucky! I work next door to a Sprouts so when I am out of an ingredient, I can just pop over there and I make my salads individually everyday. Most people don’t have this luxury, so I’ve written this recipe to make four servings. You can place these in separate bowls for meal prep or divide the recipe by four for an individual serving.
One of my least favorite things about salad is when restaurants or salad bars *cough* Sweet Tomatoes *cough* don’t chop up the lettuce or toppings. In my opinion, a good salad is one that has an even distribution of toppings and lettuce in each bite. It can really make all the difference if you spend an extra couple minutes chopping!
I named this salad The Winston after my friend Meaghan Winston. A while ago, I posted a status on Facebook asking for everyone’s favorite salad combos because I was getting super bored with my routine. She suggested making a simple miso dressing with miso, lemon juice, water, and sesame oil. Sounded easy enough! But what to pair it with…
The Winston is great. It has deep greens and crunchy vegetables like celery, carrots, and red cabbage. Edamame and Tempeh serve as the protein sources and yummy soba noodles and avocado provide filling elements to keep you satisfied until your next meal.
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
The Winston Salad
- baking sheet
- parchment paper
- large salad bowl
- mason jar
- Preheat your oven to 400 or if you have a toaster oven, break it out.
- Slice the tempeh into thin slices and drizzle soy sauce on top. Place on a baking sheet and bake in the oven or toaster oven for 5 – 10 minutes until toasty and brown.
- Break out your giant salad bowl or four larger meal prep bowls. Dump the entire container of super/power greens in your bowl(s) and use a pair of kitchen scissors to cut the greens into bite-sized pieces.
- Add the soba noodles, celery, avocado, cabbage, edamame, scallions, carrots, and baked tempeh to the salad.
- Add all the water, miso, lemon juice, rice wine vinegar, sesame oil, and ginger to a mason jar or another sealable container. Whisk as much of it as you can, and shake the rest until smooth.
- Add the dressing to the salad and enjoy!