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Meatless Monday: Holiday Recovery, Have a Salad

I don't know about you but I ate a TON of food this weekend and way too much sugar. I had the pleasure of attending two potlucks. One on Christmas Eve where I made a seitan shepherd pie and Robin's Egg Nog Cupcakes. Both were a big hit. There was SO much good food at this potluck and I was so hungry I didn't take many photos. I quickly took this shot of someone filling their plate before hurrying over to get in the line. The room was filled with some very close friends, a few people I've met at other vegan gatherings and I got to meet new people who will quickly become good friends I think (Hi Kathryn!!). My dad came along and was in heaven with all the food choices. He's sticking with the vegan diet all on his own! 

Then on Christmas day I celebrated lunch with a few friends and got to eat more amazing food, including a white chocolate tofu cheesecake that was one of the richest tasting desserts I've had the chance to savor. After that I went to cook for a client. I feel very blessed I got to celebrate with my friends and that all of them are such good cooks!! I'm a lucky gal. 

So yeah, I ate about 6 cupcakes over the weekend and I'm feeling like I need a salad. How about you? 

This is a salad I whipped up a few months ago and included it in the Holiday Favorites cooking class I had in Marshall, TX. I don't have a photo, sorry, but you can imagine what a salad looks like right? Enjoy your holiday recovery salad

Mixed Greens with Pear, Toasted Almonds, Dried Cranberries and Citrus Vinaigrette

4 cups mixed greens
1 pear, cored and sliced
1/2 cup dried cranberries
1/2 cup sliced almonds

Citrus Vinaigrette
1 orange, juiced
1 tablespoon light miso
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon garlic powder or fresh
Salt and pepper, to taste
Filtered water, as needed

Preparation
Toast almonds in a dry skillet over medium flame until browned, stirring frequently. Blend all the dressing ingredients in a blender or with a whisk by hand. Sprinkle mixed greens on a platter. Decorate pear slices around the edges along with the other salad toppings. Serve dressing on the side or drizzle over the top of salad.

Chef Note: When making salad dressing from scratch be sure to dip a piece of lettuce in the dressing to taste it before serving. This will give you a better idea of how it will taste on the salad. After you taste it with the lettuce adjust seasoning as needed. 

What kinds of foods did you enjoy over the holiday? What do you like to eat after a weekend of indulgence?