Monbento Original #4 (Double Tier)

Another green salad similar to yesterday's (lettuce, tomato, red onion, cucumbers, and carrots--I put them on top this time for a different visual presentation), some mango couscous salad (recipe from Vegetarian Times Complete Cookbook (1995)), creamy Italian dressing (my usual bottled Italian mixed with Vegenaise), and bac'n bits.

The mango couscous salad did not call for salt. I was skeptical, but went with it. But I think if you use silken tofu in it as suggested as the non-dairy version (substituting for the yogurt), you need salt. You might anyway, but especially if you use the tofu. So I added salt later on. It is not my favorite thing; I won't make it again. But I ate all I'd made--it wasn't completely inedible, just bland.

The green salad, on the other hand, was surprisingly spicy! I tried out the cracked pepper version of the bac'n bits and they really pack a kick. Be forewarned if you're not into spicy things.

Comments

  1. That's too bad that the mango couscous salad was bland, but the spicy bac'n bits sound like a fun topping for the green salad!

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    Replies
    1. It definitely perked up a lunch that would have otherwise disappointed me!

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  2. That's a shame about the mango salad, in theory it sounds lovely and summery.

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    Replies
    1. I know, right? I did feel a bit skeptical of the no-salt thing, though, I will confess.

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  3. It's too bad about the mango salad. I agree with Susan, it does sound like it would be a perfect summer meal. Your green salad does look delicious and refreshing and thankfully had more flavor!

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