I have been slacking on my greens lately, not going to lie! School has started, and adding this on top of my internship has caused me to have long days, away from the beloved kitchen. It has been lots of bananas, dates and dried figs for me, as these are most convenient for both calories and transportation. I finally had some time yesterday after work to whip up a salad, and this is what I came up with.
The star of this salad is the Tomato Jalapeño vinaigrette I used! It is raw, vegan, oil-free and salt-free! I sweetened it with a medjool date, used water instead of oil, and made sure I used a
Raw & Unfiltered Apple Cider Vinegar.
