Summary

In this conversation, Lisa Davis and Kayla Cappiello discuss their love for warm weather and salads. They share a recipe for an easy barbecue salad that can be made vegan, dairy-free, or with chicken. The salad includes sweet potatoes, mixed greens, cherry tomatoes, corn, onions, and optional protein. They also talk about their favorite condiments and dressings, including barbecue sauce and dairy-free options. Kayla mentions her weeknight meal plan email subscription, which provides five recipes and grocery shopping lists each week.

Keywordssalads, barbecue salad, recipe, vegan, dairy-free, chicken, sweet potatoes, condiments, dressings, weeknight meal plan

Takeaways

• Salads can be made more enjoyable by adding a variety of toppings and a one-to-one ratio of toppings to greens.
• Barbecue sauce can be a versatile and healthier alternative to traditional salad dressings.
• There are options for dairy-free and vegan condiments and dressings, although finding ones that taste exactly as desired can be challenging.
• Kayla Cappiello offers a weeknight meal plan email subscription that provides five recipes and grocery shopping lists each week.

Sound Bites

• "I just want all the salads"
• "If they're a little smaller, they'll cook faster. If they're a little bigger, they'll just cook a little slower."
• "You can also mix it together with if you have a dairy free ranch or a regular ranch that you like."

Chapters00:00Enjoying Warm Weather and Salads
06:07Kayla Cappiello's Weeknight Meal Plan