Cheyanne and I are always tinkering around in the kitchen, and (as recommended by Julie) we thought we would share some of our better culinary achievements. One of our main staples is the Buffalo “Chicken” Salad. We both are totally into buffalo wings, which largely stemmed from our weekly visits to Pacific Beach’s Australian Pub for 1/2 priced wing night. After deciding to stop eating animals, we often crave the spicy goodness of the hot wing. Here’s a vegetarian option we came up with to fill the void. The recipe is not exact at all, we just tend to throw stuff in, but here’s a rough guess at the quantities of the ingredients. Serves a hungry two.

• 1 head of Romain lettuce
• 8 Morningstar Farms Buffalo Wings (Half a box)
  
• 1/8 red onion
• 1/4 bundle of cilantro (key ingredient)
• Handful of grated sharp cheddar cheese
• 2 handfuls store-bought garlic flavored croutons
• Your favorite chunky bleu cheese dressing
• Frank’s Red Hot Sauce

Cook the buffalo wings as directed on box, (actually cooking them a bit longer makes them extra crispy which we found is a good improvement). While the wings are in the oven, finely chop the romaine, cilantro, and red onions, and throw into large salad bowl. Toss in the grated cheddar cheese, and give the croutons a rough crumble before throwing them into the bowl as well. Toss everything around, and mix in bleu cheese dressing to taste. Plate salad.

Take wings out of oven and cut into quarters. Place them on top of plated salad and drizzle Frank’s Red Hot Sauce over everything. Enjoy!