I love salad. I could seriously DRINK my balsamic vinaigrette dressing (below). I love it that much. I’ve been trying to eat a lot cleaner lately (no refined sugars or flours)…basically eating raw until supper. Fruit for breakfast and snack and I’ve making a huge salad like the one above nearly everyday for lunch. Eating greens will really help curb sugar cravings…try it! I’m so excited for the Farmer’s Market to begin so I can get some local, organic greens and veggies. Oh the joy!
My salad usually consists of:
- organic spring mix or romaine
- ground flax
- hemp seeds
Don’t ever say that a salad won’t fill you up! This salad will 🙂
Here is the dressing recipe again. I usually make a double batch and it keeps for at least a week, if not longer. Just add a little water each time you use it and shake.
Living Cuisine: The Art and Spirit of Raw Foods
6 T extra virgin olive oil
3 T balsamic vinegar
1 T apple cider vinegar
1 1/2 T maple syrup or raw honey
1 T nama shoyu
1 T white miso
1-2 cloves garlic
1/4 cup chopped parsley
2 t oregano
Sun-dried sea salt to taste
In a blender, blend all ingredients until smooth. Store in a glass jar in refrigerator. Keeps for 3-4 days. To re-use, add a little water and shake.
Entry filed under: Salads.