Legume & Spinach Salad Palette

  • Carbon impact iconSaved 55%
Allergens

garlic and onion

Ingredients

cooked french green lentils (water, french green lentils) cooked garbanzo beans (water, garbanzo beans), roasted cauliflower florets (cauliflower florets, olive oil, extra virgin olive oil) sea salt, ground pepper, baby spinach, red cabbage, diced red apple (red apple, calcium ascorbate, kale, red bell pepper, pecans. red wine shallot vinaigrette: water, expeller pressed canola oil, red wine vinegar, tomato puree tomato, tomato juice, citric acid, turmeric spices), olive oil, sugar, shallot, maple syrup, chopped garlic (water, garlic), tomato paste, sea salt, paprika, and worcestershire sauce

Reviews by abillion’s vegan community





I love this salad! #PlantBasedSDSU @sdsugreenlove I usually use like 1/3 of the dressing because I feel like there’s a lot (totally personal preference) but other than that, it’s perfect! Trader Joe’s gets a HUGE bonus for not knocking up their prices just for being on campus. Whenever I have time, I try to scurry over to Trader Joe’s to get a snack/meal because the prices are so much cheaper and there are a lot of #vegan and #organjc options compared to the on-campus markets/dining locations. Trader Joe’s is also moving to compostable-packaging, which will be awesome for 2020, when San Diego gets a city-wide #municipalcomposting facility! As for now, there are composing bins available at the Student Union.



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