Lemon Dijon Dressing
1 ½ tsp. fresh lemon juice
1/2 tsp. Dijon mustard (optional)
1/8 tsp. salt
¼ tsp. black pepper
1 tbs. olive oil
Salad
½ cup chickpeas
½ cup diced tomatoes
½ cup diced cucumber
½ cup quinoa
¼ cup diced kalamata olives
¼ cup diced red onion
2 tbs. raw or sprouted sunflower seeds
2 cups organic baby spinach
First, make the dressing: In a large bowl, add lemon juice, Dijon, salt and pepper.
Whisk together vigorously, and then continue whisking as you slowly pour in the oil a few drops at a time until completely combined.
Pour into the bottom of a large 1-quart mason jar.
Next, layer salad ingredients in order listed. Screw lid on tight and refrigerate up to five days.
Roasted Red Pepper Dressing
(Makes 2 servings)
2 organic fire-roasted peppers
3 tbs. raw pumpkin seeds
2 tbs. fresh lime juice
1 tbs. minced fresh cilantro
1/4 tsp. cumin
cayenne (optional)
salt to taste (note that roasted peppers may already have salt)
Salad
1/2 cup black beans
½ cup grilled tempeh, shrimp or chicken
1/2 cup organic corn kernels (blanched)
6 grape tomatoes, sliced in half
1/2 cup grated jicama or carrot
2 tbs. red onion, minced
2 tbs. raw or sprouted pumpkin seeds
2 cups organic mesclun greens
First, make the dressing. Add all of the ingredients to a bullet blender and blend until creamy. Pour half into the bottom of a 1-quart mason jar and reserve the rest for another salad.
Next, layer salad ingredients in order listed. Screw lid on tight and refrigerate for up to three days.
Roasted Red Pepper Dressing
(Makes 2 servings)
2 organic fire-roasted peppers
3 tbs. raw pumpkin seeds
2 tbs. fresh lime juice
1 tbs. minced fresh cilantro
1/4 tsp. cumin
cayenne (optional)
salt to taste (note that roasted peppers may already have salt)
Salad
¾ cup black beans
½ cup broccoli florets, chopped small
½ cup grated carrot
½ cup cauliflower florets, chopped small
¼ cup shallot or red onion, diced
2 tbs. raw or sprouted sunflower seeds
2 tbs. raw or sprouted pumpkin seeds
2 cups organic mesclun greens
Pour dressing into bottom of a 1-quart mason jar, then layer salad ingredients in the order listed. Screw lid on tight and refrigerate up to five days.
The veggies for this salad can either be roasted or raw. If raw, the key is to chop them very small, into about-¼ inch pieces. If roasting, chop the broccoli, carrot and cauliflower into 1-inch pieces, coat with a little olive oil, and roast in a 425-degree oven for about 15 minutes, or until veggies are tender.