In an effort to find my lost salad mojo, I’m making a different salad every day for a week. I put Cristy’s salad on top of some spinach and red leaf lettuce that I drizzled with a little red wine vinegar. Photos, original recipes, and text © Susan Voisin+ and Fatfree Vegan Kitchen, 2006-2016. The reason for the salad: A recent weight gain that I blamed on blogging but which was really caused by my lack of salad eating (and exercise).


I’m supposedly following the Eat to Live program which, in a nutshell, says to eat lots and lots of veggies, lots of fruit, some beans and nuts, but no refined grains or other processed foods. All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. When you buy something through my links, I receive a commission that helps support this site at no extra cost to you.
Since she didn’t suggest amounts, I made it how I thought I’d like it, and wow is it good!


I was doing fine until recently, when I started getting cravings for sandwiches, and my lunchtime salads were all but forgotten. In fact, just the lentils cooked with onions and herbs tasted so good that I almost ate them alone, but in combination with the other ingredients they make a true dinner salad.



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