Scrounge Veggie Salad

August 1, 2018

This is one of my go to Scrounge meals, big bowl salads! These salads are a great way to utilize your produce that is about to go bad, and a great way to get lots of veggies into your diet. You really can't go wrong! 

Ingredients:

*Serves 2 if eating as your meal, serves 3-4  if eating as a side salad 

  • Kale 

  • Arugula

    • If you only have one lettuce that is perfectly fine to just use one!

  • 1/2 Cucumber 

  • 2 Handfuls of grape tomatoes 

  • Red onion

    •  I use very little onion, I like just a little for flavor

  • 2 Handfuls of sugar snap peas

  • 1 Handful of sunflower seeds  

    • Or you can use any nut you have at home 

  • 1 Handful of crushed up sweet potato chips 

    • Whenever I get to the bottom of a bag of sweet potato chips it's always a bunch of crumbs, so I save them in a tupperware container and use them on my salad, they add the perfect amount of crunch and sweetness! 

  • 2 1/2 tbsp Tessame Creamy Ranch dressing 

  • 1 tbsp grated manchengo cheese (optional) 

  • Sea salt & pepper to taste 

    •  I like lots of pepper and just a little sea salt 

 

Preparation: 

  1. If making for two people, divide the arugula and kale into two large bowls, if making as a side salad throw everything into one large bowl 

  2. Wash all produce 

  3. Cut cucumber into slices and divide in half and place into bowls

  4. 2 handfuls of tomatoes - I used yellow and red grape tomatoes that were small enough to toss in without cutting, but if you have a large tomato cut it into slices, divide in half and place into bowls

  5. Thinly slice red onion, divide in half and place into bowls

  6. Place one handful of sugar snap peas in one bowl and the other handful in the other bowl 

  7. Throw 1/2 a handful of sunflower seeds into one bowl and the other 1/2  in the other bowl 

  8. Add 1/2 of the sweet potato chips to each bowl 

  9. Drizzle 1 1/2 tbsp of dressing in one bowl and the other 1 1/2 tbsp in the other bowl 

  10. Sprinkle grated manchengo cheese on top of salad 

  11. Add sea salt and cracked pepper to each bowl 

  12. Toss salad with tongs or two forks to coat salad with dressing 

 

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