WATERCRESS WITH CRANBERRIES AND ALMONDS
MAKES 4 SERVINGS
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This is a watercress lover's salad. If you're not a fan of watercress, this might just make you into one: spicy watercress is tossed in a light whisked dressing and garnished with almonds and cranberries.
DRESSING
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1 recipe Basic Whisked Dressing (page 149)
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SALAD
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4 cups watercress
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GARNISH
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½ cup slivered almonds
¼ cup cranberries
1 recipe Rawmesan Cheeze (page 105) or Cheezy Sprinkle (page 106)
Several pinches of cracked black pepper
In a large mixing bowl, whisk the Basic Whisked Dressing to blend and add the watercress, tossing to coat.
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To serve, top with the almonds and cranberries. Sprinkle with cheeze and black pepper.
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Will keep for 1 day in the fridge.
SPRING GREENS IN CURRY DRESSING
MAKES 4 SERVINGS
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Delicate spring greens are tossed in a creamy curry dressing. This dressing is so tasty and versatile, I recommend making a double or triple batch so you can keep extra on hand in a jar in your fridge to dress up plain greens any time.
DRESSING
1 recipe Basic Blended Dressing (page 151)
2 teaspoons curry powder
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SALAD
8 cups mixed greens, such as mesclun, mâche, arugula,
or spinach (about 1 pound)
1 cup snap peas
To make the dressing, blend curry powder with the Basic Blended Dressing.
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To serve, toss the salad with the dressing and serve immediately.
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SERVING SUGGESTION:
Use a spiralizer to slice a beet into long strands. Use the beet “noodles” to garnish each salad.
CHINESE CHICKENLESS SALAD
MAKES 4 SERVINGS
A sweet sesame-ginger dressing is whisked together and tossed with napa and red cabbage, carrots, and green onions.
DRESSING
2 tablespoons Nama Shoyu or Bragg Liquid Aminos
2 teaspoons apple cider vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon toasted sesame oil
2 tablespoons agave syrup
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SALAD
6 cups thinly shredded napa cabbage
2 cups shredded red cabbage
2 cups shredded carrot
½ cup thinly sliced green onion (about 3 whole)
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GARNISH
¼ cup sliced almonds
Whisk all the dressing ingredients together in a small bowl.
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Place the salad ingredients in a large mixing bowl. Pour the dressing over the vegetables and toss to mix.
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To serve, divide the salad among four serving dishes. Garnish each portion with the almonds and serve immediately.
YIN AND YANG SALAD WITH JALAPEÃO-TAHINI DRESSING
MAKES 4 SERVINGS
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Cabbage, romaine lettuce, carrots, cucumbers, peas, and fresh cilantro are tossed in a lemon-tahini dressing with the added heat of a green jalapeño. Jalapeño-Tahini is one of my favorite dressings.
JALAPEÃO-TAHINI DRESSING
1/3 cup tahini
1/3 cup lemon juice (from about 2 lemons)
2 tablespoons Bragg Liquid Aminos or Nama Shoyu
1 tablespoon jalapeño (about ¼ whole), or to taste
1 teaspoon minced garlic
3 to 4 tablespoons filtered water, as needed
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SALAD
4 cups thinly shredded cabbage,
2 cups torn romaine lettuce
½ cup julienned carrots
½ cup sliced cucumbers
½ cup peas
¼ cup fresh cilantro leaves
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GARNISH
3 tablespoons sesame seeds
Place all the dressing ingredients in a blender. Blend until smooth.
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Place all the salad ingredients in a large mixing bowl. Toss with the dressing.
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To serve, top the salad with the sesame seeds.
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Will keep for 2 days in the fridge.