Monday, August 20, 2012

"Kitchen Sink" Salad!

I often throw together big, yummy salads with whatever is on hand at the house.  This salad is a bed of spinach, kale, swiss chard.  The additions are soy cheese, chickpeas, crimini mushrooms, sunflower seeds and multi-color dried grapes.  Sometimes I will throw a veggie burger on top for an even heartier meal.  The dressing was a home made vegan cashew dressing:

1/4 c raw cashews
2 tbsp chopped shallot
1/2 c almond milk
1/4 c rice vinegar
2 tsp dijon mustard
1 tsp agave
3/4 tsp salt
pepper to taste

Blend all ingredients in the blender until smooth.  This makes enough for a few salads, store in the fridge.

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