Lunchopolis #59

Raid-the-fridge salad (romaine, avocado, and red onion); a dressing made with the dregs of a jar of Vegenaise, soy milk, herbs, salt, pepper, onion powder, garlic powder, and dill relish (what else would you serve with raid-the-fridge salad but raid-the-fridge dressing?); raspberries; a little cup of Bac'n pieces (for the salad); leftover vegan pizza (this was Amy's vegan margherita); and blueberries.

I had read somewhere that it is less wasteful and more economical to invent salad dressings when you come to the end of common condiments like mayo, ketchup, and mustard, which was embarrassing because it should have occurred to me on its own. Oh, well! This turned out to be a pretty good dressing, based, as it was, mostly on my creamy dill dressing. To do this, you just add other things to the jar/bottle and shake well.

I'm not always up for doing a lot of cooking, but I can usually prep a salad to go with frozen things. Fruit is almost always within reach of my limitations (as I just have to wash most of it). I take my victories where I can find them! And this pizza is still one of my favorite finds since my vegan transition.


  1. Looks like a yummy lunch, and that's such a great idea to use the last bits of condiments for salad dressings!

  2. Pizza and salad is such a classic combo! Very resourceful with the dressing. I always use the last bit in my mustard jar to make mine in

  3. Oooh this looks amazing! That is a great idea for the salad dressing and I don't know how I never thought of leftover pizza in a bento. Glad to know that the Amy's is good and I think Daiya is gluten free so maybe I'll give that a try the next time it goes on sale!


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