샐러드 완전 건강식이죠 즐거운 하루 되세요
I make sure to eat a salad at least once a day. Since I am over 90% vegetarian, it's not difficult, but I do get tired of the same menu salads every time. So I make good use of seasonal produce and fruits that are available at the time. This salad involves grilling garlic, tofu, and eggplant in a non-oil pan until they are somewhat cooked, then adding a little olive oil and cooking a bit more before removing them from the pan. Sometimes I add bean sprouts for a different twist. After cooking all the ingredients and removing them, I add a little more oil to the pan, lightly cook the bean sprouts, season with a tiny bit of salt and pepper, then remove and let cool before adding. I also add crab sticks, nuts, and occasionally cheese to any green vegetables. The dressing is mainly olive oil and balsamic vinegar. I think this dressing best highlights the natural flavors of each ingredient.