A Recipe for Red-Green Salad

A Recipe for Red-Green Salad

Like many people, when I used to think “salad” I used to think “boring”. In fact, I distinctly remember at some point in my young adult life wishing that I loved salad as much as I loved chocolate. Well, I still really love chocolate – but I also love salad (maybe ALMOST as much!) ….so wishes can come true! The key was figuring out that salad can mean a million and one things. These days I like to think of “salad” as a blank canvas for the creative cook – different ingredients, cooked or raw, vegetables, grains, tempeh, tofu, seeds, nuts – and the possibilities to dress it? Endless! This is one salad that I made up last year, and I have made it MANY times since then because it’s absolutely delicious, takes minutes to make, and is beautiful too. Oh and healthy? It’s got that covered.

Salad

  • 1 layer of romaine lettuce
  • A handful of purple cabbage, shredded
  • 1 stalk of celery, chopped
  • A couple of tbsp raw pumpkin seeds, unsalted
  • A couple of tbsp dried cranberries

Simple Tahini Dressing

  • ½ cup of tahini
  • ½ cup of water
  • 3 tbsp lemon juice
  • 1 clove garlic minced
  • ½ – 2/4 tsp sea salt (to taste)
  • 1 ½ tbsp maple syrup

Put all dressing ingredients into a blender and blend until smooth. Add water to thin as desired. Serve the dressing on the side. Eat immediately and wait for the compliments.

2 Comments

  • Julia Downs

    May 16, 2016 at 7:18 pm Reply

    Sounds delicious. How long will the tahini dressing keep in the fridge?

    • VeganRHN

      May 17, 2016 at 8:18 pm Reply

      Thanks for the question, Julia – it will keep for a couple of weeks – it never lasts that long in our house though! It’s great on all kinds of different salads. 🙂

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