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I Ate Salad for Breakfast for a Week

Ingredients Salad: 6 cups baby spinach leaves 2 cups strawberries, hulled and halved cup pecans Poppy-seed vinaigrette: cup rice vinegar 2 Tbsp. sugar 2 tsp. poppy seeds tsp. dry mustard Salt and freshly ground pepper cup grapeseed oil Read more:

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22 Things To Know Before You Decide To Stop Eating Meat

Mason jar salads are a fun and easy way to prep your lunch for the week. | 22 Things You Should Know If You Want To Stop Eating Meat

"not-too-virtuous" winter salad with caramelized apple vinaigrette + food52 cookbook: volume 2 giveaway