Low Bowl #43
I seem to really be rebelling against my stove right now. But it's fine! This is an Italian chopped salad with some garlic toast. I used the Crowded Kitchen recipe for the salad, adding in some vegan pepperoni to make it more of a full meal. The garlic toast was made in my toaster oven. To prep the salad ahead, I made the dressing in a jar and stored it separately from the other ingredients, which I mostly kept in separate containers. (The pepperoncini and olives got to live together in a container, which turned out fine.) I probably could have stored the onions with the lettuce, but I don't think it hurt for them to be separated. This is one of the best salads I have ever had.
