Summertime finally arrived, and Ryan requested "More salads for lunch, please!" I'm a vegan who isn't crazy about salads, so I took it as a challenge to find something to make that felt hearty and not like I was just eating a bunch of lettuce.
There's a great salad recipe in the Candle Cafe Cookbook, name of which is the title to this post. Just a few ingredients, but a whole lotta tasty.
I adapted the recipe, making it a little easier for those of us hungry vegans on the go; I used store-bought baked tofu rather than making my own. The rest of it was super easy and quick, and there was enough dressing leftover to use on a dish I prepared the next day. Yum!
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