Salad Bar Night!

As most of you probably do, we eat plenty of salads with and for dinner.  With children, I like to keep it as fun as possible, for even though they're vegan, they're still kids and don't always want to eat a salad every day.  So, Ill make a variety of salads from different regions, or have big individual salads loaded with their favorite toppings, or like this version: I'll have a salad bar with familiar and unfamiliar things to top whatever greens are the base that night.

My dear mother, bless her heart, gave me three heads of iceberg lettuce.  Just like home, ah, the memories.  The only time we usually eat iceberg now is when we're over at my parents or when she drives over to bring me three heads of it.  So, there it is, the star of our show, and it's thumbing its nose at Romaine, red leaf, butter, endive, and radicchio.  Let it have its crunchy glory, I say, surrounded by all sorts of goodness!  Below, I'll list the toppings left to right, just to give you an idea of what you can have.  Add or take away at your taste bud's pleasure. 

The Salad Bar

What my plate looked like loaded up.

Salad Bar Night

Ingredients:

Nice big bowl of lettuce, chopped
A variety of ingredients with proper handling tools provided.  We had:
  Pear tomatoes
  Finely grated Follow Your Heart Vegan Gourmet cheese, Monterey Jack style
  Green onions, sliced
  Carrots, grated
  Celery, chopped
  Raw turnip, grated
  Radish, grated
  Green bell pepper, diced
  Parsley greens, chopped small
  Sliced almonds
  Marinated artichoke hearts

A variety of dressings, olive and sesame oils, red wine and balsamic vinegars and lemon juice

Directions:

Top lettuce to your heart's content with the goodies.  Add the dressings to season lightly.  Eat!  Feeds five hungry vegans.