Daily Plate: Roasted Vegetable Salad

Another recipe I was testing for the cancer cookbook involved salad. Originally, I was going to make taco salad but then realized I didn’t want to cook and season ground meat or soy protein and was too lazy to buy romaine to shred or get the right kind of cheese (I’ve reached that point in the semester…), so I wrote up a basic salad recipe and decided to just include a few variations. This is one of those variations, but I don’t think I’m going to include it after all.

I’d gotten out of work early and just ate the lunch I’d packed when I got home:

-Greens

-Roasted sweet potato and eggplant

-Grilled asparagus and Portobello

-Lentils

-a sprinkle of crumbled feta

-2 chopped dried apricots

Instead of packing salad dressing, I often pack hummus, since it travels better and tastes great in salad, especially when it’s homemade by Chris. He makes really good hummus. I definitely stuck with the original plan when I found I’d be having lunch at home after all, since he’d just made some the night before.

While this recipe would be great for the cookbook because it packs a lot of nutrients onto one plate (though I would also add roasted peppers), it just didn’t seem approachable enough. It required pre-making a lot of stuff, which is the last thing most people want to do when they’re not feeling well. Also, because of the insane amount of fiber in this, it probably wouldn’t be suited to a chapter on loss of appetite, which is what I’ve been working on.

But hey, loss of appetite is not a problem I have these days, so I was happy to call this lunch.