Good Lifestyle

It is easy to engage in hot treats such as ringed fries and cinnamon rolls during the coldest seasons, but some salads are also satisfied, making a basic comfort food. Here are the big sizes of Goldbud who will not stack on the books.

Chubic cabbage and frisk cabbage salad with tahini-maple dressing
We love the unique Tahini maple vinaigrette on this cabbage cabbage salad and Brussels sprouts. Quite delicious for a main course and a perfect aperitif too. The taste is full, but Parmesan is optional for vegans.

Kale easy breakfast salad
Who could not think that breakfast salads could be one thing? Thanks to a dose of hard eggs, breakfast sausages and bacon, this salad is the taste of incredible Kale and ensures your daily dose of vitamins and fiber.


Bowl couscous winter
This bowl combines all the flavors until they explode in the mouth, which creates a dinner of the addictive week. It is incarnated and comfort in winter, combining grenadier pie, warming up soft potatoes, curly cabbage and feta cheese for delicious salad that does not give up on nutrients.

Beet & Burrata salad
This salad is similar to something you will find in a five-star Italian restaurant. Combating sweet, creamy and delicate goodness that is burrata cheese with a copious beet beet made for a combination of roads. Top that with the pistachio vinaigrette and you will have a gastronomic experience.


Quinoa Squash salad, pears and almonds
A fresh day begging for a warm quinoa salad. With subtle almond aromas, a squash and sage notes, this salad will change Quinoa's reputation for good. Perfumed, with a mustard base and olive oil broken by a fruity pear.

Broccoli radish salad
Dive into the cheddar sauce maybe the only way you used to eat broccoli, but this salad is about to open a brand new world. Loaded vitamins, this superfood mix can last up to three days in the refrigerator without getting rude. It is made vibrant by apples, grapes, green onions, carrots, tomatoes, radish and dry cranberries optional.


Wild rice salad
The rice is good with a range of kitchens, but in winter, some would say that it is a welcome to a salad. Nutty, wild rice acts as the base and mixes in dried apricots and rugula. Grilled almonds and arres of pomegranate, topped with a clear white wine vinaigrette.


Red Cares Coslaw cabbage with pecant salad enamelled maple
Maple syrup is good in anything - even salads! Here, he glaze pacanes at the top of a red cabbage and cabbage salad sprouts that beats raw, the Mayo version filled with your Tata. Instead, this one combines nuts, ginger, oranges and dried cranberries for a celebration and filling dish.

Pearl barley, pompérin and fennel salad
This is technically presented as a holiday dish, but we think it works at any time of the year and is a success with all those who are trying it. Grenada shine and fennel on a pearl barley bed. This vegan dish is also pretty it is tasty, filled with separate colors and textures.


Squash Roasted Rosemary and mushroom salad
The roasted and roasted squash mixtures with meat mushrooms for a vegetarian salad that tastes anything except gentle. Spinach, zucchini and tomatoes with a handful of nuts and seeds create a smooth harmony with the theme of rosemary and allows a very complex flavor.