A Two-Salad Supper | VeganMoFo 2019 Day Thirteen

It’s funny how sometimes I can stare into my cupboards and crisper and just have zero motivation or inspiration for dinner, whereas other days everything falls into place with barely any forethought.

I already knew I wanted to use that leftover creamy basil sauce as a salad dressing, so I whipped up a super simple green salad with mixed lettuces from the farmers market, a few sliced tomatoes, and a big scoop of chickpeas. And because I was craving potato salad after picking up a quart of new potatoes (also at the farmers market), I asked Steven if he wouldn’t mind mixing up a tater salad as well. I was craving a super simple mayo-based traditional potato salad, but Steven tried something else: Minimalist Baker’s cashew cream-based potato salad.

I was skeptical, but it’s pretty good! Steven added diced celery and bell peppers for crunch, so it’s a pretty veggie-packed dish. I do question the use of raw garlic in the dressing — raw garlic always has the potential to be overpowering! Steven used three small cloves, and it was juuust on the verge of being too much. Plus I bit the side of my mouth while eating, and then of course kept biting it, and the sharp garlic did not help.

This is compelling stuff, right? The goings-on of my injured inner cheek? This is what you get with raw, unvarnished, diary-style blogging… real A-plus content. :D You’re welcome.

 

2 thoughts on “A Two-Salad Supper | VeganMoFo 2019 Day Thirteen

  1. It is what we get and we’re happy to have it! I often have no inspiration, but because I set a goal for spending less on groceries/using stuff up more diligently, I’m often shopping in my pantry just as it looks like you were this time. The combinations can be so satisfying and surprising, can’t they?

    Liked by 1 person

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