Go on an international flavor journey with these salad bowls (Sabong News)

Maintaining a clean bill of health heavily relies on what we put on our plate. Wisely selecting what you eat doesn’t just affect your body’s physical performance or your journey to weight loss but also your mental health. And with today’s many crises, we definitely need to arm our bodies and minds with the right shields to survive. The best way to obtain those is by having a meal that puts a spotlight on the benefits that come from fruits and vegetables. That has been the mission of SaladStop! from the beginning, providing healthier food options that are locally and responsibly sourced, while delivering the freshest ingredients possible. It continues its commitment to that by introducing new highly nutritious food salads to its menu. First is the Fu-Silly Me!, which is made for those who want a more filling option. It is made with fusilli pasta, a corkscrew-shaped pasta originally developed in Southern Italy. The salad is served with oven-baked chicken thigh, romaine, feta cheese, cherry tomatoes, red onions, black olives, and sunflower seeds with ranch dressing to circle in the flavors. A trip to the Middle East is courtesy of the Habibi. This warm protein bowl presents a bold mix of quinoa, romaine, falafels, red onions, cherry tomatoes, black olives, cucumber, capsicums, red pepper hummus, and spiced honey vinaigrette giving it a spicy kick. Next is the Samyo Sunrise, which takes a cue from neighboring Asian flavors. Its delectable combination of oven-baked chicken thigh, pan-seared tofu, romaine, red and white cabbage, red onions, capsicum, and fried garlic gives a savory experience taken to the next level with a peanut vinaigrette. Cinco de Mayo may be over, but there is always room for Mexican taste. The brand’s Taco Loco is a great pick for vegans with its use of plant-based taco meat. The salad is also made of kidney beans, tortilla chips, romaine, red and white cabbage, cucumber, cherry tomatoes, red onions, jalapeno, and cheddar cheese with a smoky ranch dressing. A tip, break the tortilla chips as you dress the salad. This will ensure a crunchy texture in every bite.