I'm not one to enjoy the typical garden salad of iceberg lettuce, a pale tomato, a slice of carrot and some croutons with sweet diet dressing. My idea of a salad has lots of olives, avocado, beans, the tang of hot peppers, and balsamic vinegar.
I prepared a vegetable salad side dish the night before with squash, broccoli, radishes, onions, Vegenaise, and fresh basil. Then I quickly boiled up shrimp and made a salad for lunch with avocado and beans. I combined the leftover shrimp and beans with the veggie salad to make a third dish. All the flavors marinated together for a delicious meal on a warm night!