Gonna be honest. It is hot and the thought of standing over a hot stove at 5pm is not my idea of fun and leaving the house in 100+ temps for some take out is just as much of a nope. Entre la glorieuse salade.
I follow a similar template when I am pulling a last-minute salad together – greens, grain, protein, veggies, crunch, and a homemade dressing. Sometimes the veggies I have on hand help me decide the kind of dressing and sometimes a dressing craving will dictate what to add. In this case, I had some tofu already in the press that I sautéed on the stovetop while I assembled everything else:
- Romaine lettuce
- Sunflower sprouts
- Leftover brown rice
- Frozen edamame
- Cucumber
- Mushrooms
- Green bell pepper
- Sesame seeds
- Pan-fried tofu
For the dressing I whirled together toasted sesame oil, tahini, soy sauce, rice wine vinegar, a smidge of honey and a little warm water to loosen it up a bit.
I’ve been doing a decent amount of afternoon salading so I’ll be sure to post any particularly yummy ones.
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