- I tossed brussels sprouts and sliced carrots in Pendolino olive oil (from Liquid Gold) and roasted at 400F.
- For greens, I used a combination of arugula, watercress, and micro greens.
- I added home-sprouted marrowfat peas and red lentils.
- Pitted kalamata olives (use only those marinating in olive oil)
- Diced smoked tofu from Sunrise Soya
- For the dressing, I used a simply rosemary-infused olive oil (again from Liquid Gold), Braggs apple cider vinegar, and organic mustard.
- I added some sprinkled Hemp Hearts from Manitoba Harvest.