A few months back I was busy, very busy. Busy participating in my grandson’s birth. Wow, what an experience!!! Something I will never forget and something I was so privileged to be part of. My daughter was amazing.
After many many hours of hard labor, on her part and pulling an all nighter with her support team of her encouraging and supportive husband and wonderful midwives and doula, we were hungry. We had planned some food ahead of time, spring rolls, and soup and hummus with vegetables. To top it off, indulging in some fine vegan dark chocolate got me through that night. I mean how else was I suppose to stay up all night?
The next day after the birth of little C. I was really craving some greens/salad and didn’t have any lettuce so whipped up this crunchy dish using the leftover peanut sauce from the spring rolls.
Oh and by the way, Little C. wasn’t so little weighing in at 9lbs. A big thank you goes out to the outstanding midwives and doula who got us all through that night and helped get little C. into this world. Those ladies were amazing.
Welcome to the world little C.
Salad inspired by Carrie on vegan.
Peanut Sauce dressing adapted from Shape.com
Prep Time: 30 minutes