SPRING-GREEN SALAD DREAM
Recipe created by Teri Gentes, permission required to republish
A truly amazing stand-up and be noticed salad that will catch everyone’s eye. This was one of those – oh I wish I made more salad creations!
It will be on my menu again tomorrow. Now, while it may seem like lots of ingredients, you can easily sub in veggies you have on hand or any that simply beg to be brought home from the market. The focus is on using fresh, seasonal produce paired with this ‘oh-so-delish’ vinaigrette.
The quality of the ingredients and a sensational dressing are the key to great salad creations in my view. Other seasonal Spring/early summer stars you may want to include in this salad are such veggies as asparagus, beets, cabbage, green beans, dandelion greens and baby zucchini.
Blueberries just may be a fun toss in as well. Whatever you choose you’ll have enough vinaigrette left for another salad or two so go ahead and get creative with your combos.
INGREDIENTS:
2 cups leafy organic field spinach, roughly torn
1 small English cucumber, chopped, approx 1 cup
4 organic sweet baby peppers, ideally roasted, sliced
2 carrots, diced
1 ripe avocado, diced
1 cup cooked red or green lentils or a delish combo trio from Earthly Choice
1 cup organic sweet baby peas, fresh or frozen, steamed 2 minutes, drained
1 cup cherry tomatoes, halved
Sea salt and fresh black pepper
2-4 sheets Nori leaves, folded into quarters, optional yet so nutrient dense
DIRECTIONS:
SLIGHTLY SWEET, SESAME SEED STUDDED VINAIGRETTE
INGREDIENTS:
1 tbsp sweet onion, finely minced
1 clove garlic, roughly smashed to release oils
1 tsp Dijon
2 tbsp infused apple cider vinegar and or white balsamic vinegar
1 tbsp sherry, optional
Recipe created by Teri Gentes, permission required to republish
A truly amazing stand-up and be noticed salad that will catch everyone’s eye. This was one of those – oh I wish I made more salad creations!
It will be on my menu again tomorrow. Now, while it may seem like lots of ingredients, you can easily sub in veggies you have on hand or any that simply beg to be brought home from the market. The focus is on using fresh, seasonal produce paired with this ‘oh-so-delish’ vinaigrette.
The quality of the ingredients and a sensational dressing are the key to great salad creations in my view. Other seasonal Spring/early summer stars you may want to include in this salad are such veggies as asparagus, beets, cabbage, green beans, dandelion greens and baby zucchini.
Blueberries just may be a fun toss in as well. Whatever you choose you’ll have enough vinaigrette left for another salad or two so go ahead and get creative with your combos.
- Main course salad
- Vegan, soy, corn, dairy and gluten-free
- Serves: 4
INGREDIENTS:
2 cups leafy organic field spinach, roughly torn
1 small English cucumber, chopped, approx 1 cup
4 organic sweet baby peppers, ideally roasted, sliced
2 carrots, diced
1 ripe avocado, diced
1 cup cooked red or green lentils or a delish combo trio from Earthly Choice
1 cup organic sweet baby peas, fresh or frozen, steamed 2 minutes, drained
1 cup cherry tomatoes, halved
Sea salt and fresh black pepper
2-4 sheets Nori leaves, folded into quarters, optional yet so nutrient dense
DIRECTIONS:
- Toss all the ingredients except the lentils, peas, tomatoes, seasonings and Nori, in a large bowl and divide between four plates. Create a slight well in the center of each salad plate and spoon in lentils, then top with the peas.
- Arrange the tomatoes around the perimeter of each salad tuck a few Nori triangles on the side, season with sea salt, and pepper then drizzle each with dressing to taste.
SLIGHTLY SWEET, SESAME SEED STUDDED VINAIGRETTE
INGREDIENTS:
1 tbsp sweet onion, finely minced
1 clove garlic, roughly smashed to release oils
1 tsp Dijon
2 tbsp infused apple cider vinegar and or white balsamic vinegar
1 tbsp sherry, optional
