A great lunch. Whole sprouted grain bread with a thin layer of vegan mayo and fresh arugula and baby spinach atop vegan chik’n salad spiked with cranberries and slivered almonds. Slightly sweet from the cranberries and crunchy from the celery, onions and almonds. On the side, An Asian Noodle Salad made from gluten free Udon Asian buckwheat noodles, broccoli slaw, shredded carrots, shredded cucumbers, chopped pea shoots, slivered snap peas, very thin slices of red onion and green onion, and a dressing made from rice vinegar, peanut butter, sesame oil, and Mirin (sweet Asian wine), and a sprinkle of toasted sesame seeds.
This is nutritional lunch heaven!
Vegan Chik'n Salad up close!