The consistent assumption about vegans is that we must eat boring salads all the time. During our April weekend of “Foods in a Flash” at the Natural Kitchen Cooking School, we learned how to make an amazing salad that was far from the normal green house salad one would expect us to be munching on.

This salad used a combination of fresh and steamed veggies along with toasted pecans to create a wealth of flavors and mouth feel appeal. Steamed beets and green beans, freshly sliced endives, and nuts were tossed with a lemon dijon viniagrette and served over Belgian endive leaves. Beautiful, delicious, and nutritious!

This was Mr. Tuxedo Cat’s favorite of all of my homework assignments this month. He liked it so much, he finished it straight out of the serving bowl. We’d definitely make this again and perhaps delight some guests with it in the future.

Overall, we’d rate this  5 out of 5 carrots on the veganlicious scale!