Okay, so I realize this is not exactly Southern fare, but tonight, I was craving a salad. It's 77 degrees here in Memphis. Yep, in mid-December. So it's sort of like a spring night and that makes me crave cold, raw veggies. But my friends, salad doesn't have to be only about the veggies. My "super salads" (that's what I call them cause the ingredients change every time but they're always HUMONGOUS) are a complete meal — veggies, fats, protein, carbs.
Tonight's salad — hydroponic butter lettuce, organic carrots, chopped green onion, sliced green olives, sundried tomatoes, grated Follow Your Heart vegan cheddar, toasted salt and pepper pecans, faux bacon bits, homemade whole grain croutons, and a raspberry vinegarette. Yum!!
I got the idea for the toasted salt and pepper pecans from Jess at Get Sconed, my fave vegan food blog. I don't know how to add links yet, but google Get Sconed, and you'll find her. I toasted whole pecans from my Uncle Dale's farm in a tad bit of olive oil, sea salt, ground black pepper, and a pinch of sugar.