Sometimes it just gets a little too hot to cook. That usually is not enough to stop me, but today refreshing hydrating greens was what the doctor ordered.
A big bowl full of your favorite greens (I used a juicing blend of 3 different greens)
1 Orange Bell Pepper (or yellow, red, green)
Sliced mini cucumbers (about 4 or more)
6 or a good handful of quartered campari tomatoes
6 or a good handful of sliced fresh strawberries
1/4 cup of sliced almonds
Gardein Chick’n strips, seitan or other meat replacement (optional)
5.3 oz tub of Silk soy strawberry yogurt
1/4 tablespoons of vinegar
4-5 strawberries with the tops chopped off (for vinaigrette)
3/4 cup of olive oil
Blend your vinegar, strawberries with the tops off, olive oil and strawberry soy yogurt to make your vinaigrette; set aside.
Throw your fresh chopped, sliced and diced veggies, and vegan chick’n strips into your greens and toss well.