I love this recipe because it goes together quickly, the flavors are complex and it has great CHEW; everything that factors into a staple around our house. I can’t tell you how often we have this treat.
SPINACH SALAD
Throw chopped red bell pepper, cucumber and raisins on pre-washed spinach. Then slather with the following:
ROSEMARY RANCH DRESSING and DIP*
1 ¼ cups water
¼ cup fresh lemon juice
1 large clove garlic
1 rounded cup cashews, unsoaked
1/3 cup macadamia nuts, unsoaked
¾ tsp salt
1 tsp onion powder
¾ tsp celery seed
3 TBSP fresh rosemary, chopped
Throw all of the above (except the rosemary) in the Vitamix and have at it. Pulse in the rosemary. Once this spinach salad is dressed, I love to sprinkle with sea vegetables to up the flavor and nutrition. We have Maine Coast Organic Dulse Granules and Organic Kelp Granules on hand, right next to our salt and pepper shakers. You will grow to love them. A future blog on the importance of Iodine will reinforce that love.
I also like to go half-baked raw with this to the delight of team Duggan. I make scrambled eggs with lots of sautéed veggies and maybe some dollops of goat cheese. I fill half the plate with the scrambled eggs and half the plate with slathered spinach salad. It really pumps up traditional breakfast into a super substantial meal and helps to keep you away from the sugary sides like gluten free toast.
Enjoy!
Regarding the *.
- Remember, sometimes we like to have our broccoli salad with baked potatoes. I am not so sure on the value of potatoes. Okay, I think they are a problem because they cause inflammation. But it’s hard to have this many folks of Irish heritage gathered around the table and not occasionally serve them. Here’s my compromise: instead of butter and sour cream, we slather them with the ROSEMARY RANCH Dressing. Divine.
- Re: Dip. Make the crudite just as you would normally. Swap out the Hidden Valley Ranch with ROSEMARY RANCH. There’s no going back.
I got this recipe from Kristen Suzanne’s Easy Raw Vegan Holidays and I have tweaked it just a bit. But, KS is such an incredible raw goddess that I know she will forgive me. Don’t let the title scare you. Carnivores will love the boldness of this salad. It can be combined with an entrée, or be the entrée. In the summer I make deviled eggs to serve along side as team Duggan loves that little bit of 1950s picnic.
