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Red Leaf and Candied Walnut Salad

This is one of my favorite simple salads. I make preparation easier for myself by always keeping a batch of Raw Candied Walnuts stored in a glass jar in my pantry. Chlorophyll-rich, dark Red Leaf Romaine lettuce and fresh, organic sunflower sprouts pair well with hemp seeds and our vinaigrette dressing that uses the tasty and nutritionally power-packed Vega Antioxidant EFA Oil Blend.
Ingredients:
Try to buy everything organic. Here’s why.
For the dressing:
2 tbsp Vega Antioxidant EFA Oil Blend (can substitute mix of 1 tbsp hemp oil, 1/2 tbsp pumpkin oil and 1/2 tbsp flax oil)
1 tsp grade B maple syrup, organic brown rice syrup, raw yacon syrup or raw honey to taste
1 tsp coconut aminos (you can use nama shoyu, or tamari, if soy and gluten aren’t a concern for you)
1 tbsp balsamic vinegar (if you have wheat or gluten sensitivity, make sure this product is wheat/gluten-free)
Fine ground sea salt to taste

For the salad:
1/4 cup organic hemp seeds
1/2 head of organic red leaf Romaine lettuce
Handful of sunflower sprouts
Handful of Raw Candied Walnuts
Dried cranberries or blueberries (optional)

Let’s get started:
Make your dressing by mixing all ingredients in a bowl vigorously with a spoon. You also can mix the ingredients in the blender as well, but you may want to double or triple the batch so the liquids reach the blender blade. Any extra dressing will keep in the fridge no problem.

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Wash your lettuce well and dry. Once leaves are dry, tear into pieces and place into a bowl.

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Top with Raw Candied Walnuts, hemp seeds, sunflower sprouts and your dressing and enjoy.

 

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