Daily Salad, VB6 Style

Salad fit for a meal
Salad fit for a meal

We recently started a monthly “Vegan lunch potluck” group at work. The Kitchn site also posted a review of Mark Bittman’s book, VB6, which sounded interesting. I read the book to get ideas of dishes I could share at future potlucks.

The “Daily Salad” is a great way to get more fruits and vegetables in your meal plan. This salad is “VB6-style” without cheese or chicken. I’m enjoying the challenge of making a salad without cheese. You can certainly add those things if you want to eat them (2 oz. diced chicken and up to 1 oz. cheese). You can dress the salad directly and just shake the container before serving.

The salad should be about 3 cups in total volume when you’re done. Serve with 1 cup soup, if desired.

Basic Daily Salad:

To make this salad a vegan meal, add 1/2 cup grains and 1/2 cup cooked beans.

2 cups (2 oz.) mixed greens tossed with up to 2 Tablespoons dressing
1 cup additional vegetables: mix and match

  • Carrots
  • Celery
  • Cherry tomatoes
  • Corn
  • Cucumbers
  • Olives
  • Peas
  • Pickled beets
  • Red bell pepper
  • Roasted broccoli
  • Sautéed mushrooms
  • Snow peas

Salad shown in photo:

  • 2 cups (2 oz.) mixed greens
  • 1/2 cup cooked quinoa
  • 1/2 cup drained white beans
  • 10 cherry tomatoes
  • 6 large black olives
  • 1 to 2 oz. diced pickled beets (I’m fond of Rick’s Phat Beets)
  • Dressing in the Bowl: Drizzle the salad with 1 Tablespoon olive oil, 1 teaspoon vinegar, and a squirt of mustard. Season with ground black pepper. (I used Lavender vinegar that a friend brought me from South Africa, and it was divine, but any vinegar will do.)

Additional Lunch Salad Ideas

Adapted from The Anti-Detox Diet on Vox.

Crunchy, green chopped salad
2 cups salad leaves
1/2 cup cooked quinoa
1 cup leftover lemon-basil chickpeas
Leftover roasted broccoli
1 celery stalk (or approximately 4 pre-cut sticks), chopped into chunks
2 Tbsp. vinaigrette (or make “Dressing in the Bowl”, as described above)

Chopped avocado, feta, and quinoa salad
2 cups salad leaves
1/2 cup cooked quinoa
1/2 avocado, diced
1/2 cup cherry tomatoes
4 Tbsp. feta cheese (or marinated tofu)
2 Tbsp. vinaigrette (or make “Dressing in the Bowl”, as described above)

For both of these salads, place salad ingredients in a portable lunch container. Store dressing in a small, separate container. When you’re ready to eat, toss the ingredients together.

The Big Salad from Oh She Glows

Sweet potato, toasted almonds, red pepper, carrot, cucumber, and green onions on a bed of romaine lettuce. She recommends a lime juice and tamari dressing (link).

BBQ Chickpea Salad with Avocado Ranch Dressing from the Garden Grazer

BBQ chickpeas, corn, cherry tomatoes, shredded carrots, and green onions on a bed of romaine lettuce. The ranch dressing looks amazing (link).