Crazy Spinach Salad
Heart Healthy, Nutrient Dense, Vegan, Easy, Salad
# Servings: 4 (maybe 6 if it accompanies another dish)
I bolted off to follow a Cookie and Kate recipe but did not have all of her ingredients so I made my own up below using her amazing idea.
Turned on my Steve Miller Band (highly recommend The Stake, Living In The USA because they’ll make the salad better).
Ingredients
1 yellow beet, peeled and julienned
4 carrots, shredded in food processor
6 cups of spinach (rinsed and stems removed then sliced into strips)
1 avocado, diced
2C cooked and cooled edamame
1 1/2c cooked quinoa
1T hemp seeds
1T roasted sesame seeds
Dressing:
3T Braggs Apple Cider vinegar
3T lime juice
1T EVOO (I will not use this next time, it’s not necessary – I’ll use a T of water)
3/4c chopped cilantro
1T maple syrup
3/4t coarse black pepper
Directions
1. Set all of your ingredients out on the counter BEFORE you any further – seriously!
2. In a small food processor place all of the dressing ingredients and chop/cut until it is a liquid. Set aside in container then place in fridge to chill.
3. In a giant bowl (as big as you’ve got) place all of the vegetables and toss to blend.
4. Continue to toss and add the seeds
1. and quinoa.
2. Place in serving bowl.
3. Put in fridge to chill.
We don’t like a lot of dressing on our salads so we will spoon it out.
23 Feb 2019
By Sarita Shoemaker
