Wild About Salad

Whenever and wherever we travel, I look forward to exploring local restaurants in the area we are visiting. I put a lot of time and effort into “researching” places to eat. My standards are quite high when it comes to food, as I really want each meal to be memorable.

Chain restaurants are avoided at all costs. (Except Chipotle. I like Chipotle.) Admittedly, I am a restaurant snob.

Anyway, this past November, the hubby and I visited our son, who was completing an internship in Washington DC. While I was super excited to see him, I was also super excited to try out the local food scene.

My taste buds were all set to try Sweetgreen, a restaurant one of my favorite bloggers (Gena Hamshaw of ChoosingRaw) has raved about.  Now, keep in mind, Sweetgreen IS a chain, but, it’s not your typical chain. It’s a totally worth it chain.

The location we chose to visit was in a quaint section of the city close to the Capitol. Very picturesque.

Giddy with excitement, I studied the menu intently, and finally decided upon the “Wild Child”. It was not an easy decision. But on the other hand, I was excited that I had a decision to make. Being vegan, options tend to be the exception rather than the rule. (Not complaining, mind you…just saying.) My head was absolutely spinning with all the possibilities.

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No disappointment with this choice! Actually, we all loved our meals. In fact, we eagerly headed back the next day for lunch!

Since that time, I have been whining (yes, yes, I know it’s hard to believe) about the fact that we don’t have anything even remotely like a Sweetgreen in our area. I mean, can you imagine … salads made from locally sourced and organic ingredients from known and trusted farmers in your own community? You betcha!

I briefly pondered quitting my day job and starting my own Sweetgreen, but came to the conclusion that an endeavor like this should be left to people who actually know what they are doing.

Anyway…

yesterday, I decided to stop whining and start creating something that tastes like it came from Sweetgreen.

So here it is, my own winter version of the “Wild Child”. Simple, but oh, so yummy!

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“Wild Child” Salad

2 large handfuls of spinach

1/2 sweet potato (cubed and roasted)

1/4 c. wild rice (prepared)

optional: dried cranberries, pepitas

2-3 T. Maple Tahini dressing (recipe below)

Place all ingredients on a plate, or in a large bowl. Drizzle with dressing.

Maple Tahini Dressing

2 T. tahini
2 T. maple syrup
3 T. apple cider vinegar
1 T olive oil

Place all ingredients in a blender cup and blend.

I had this with a piece of Ezekiel toast with mashed avocado and sea salt. Delicious! I could hardly wait to repeat this meal for lunch today.

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