Maple Balsamic Dijon Salad with Strawberries & Pecans
Author:
Leanne Vogel
Recipe type:
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time:
15 mins
Total time:
15 mins
Serves:
4 entree sized salads
A light vegan salad, surrounded by a creamy maple balsamic dressing.
Ingredients
Salad
8 cups organic field greens, or other lettuce
3 carrots, shredded [yield: ½ cup]
12 whole kalamata olives
2 cups, canned or fresh chickpeas
10 strawberries, sliced [yield: ¾ cup]
¼ cup raw pumpkin seeds
¼ cup raw sunflower seeds
¼ cup
raw pecans
, chopped
Maple Balsamic Dijon Dressing
¼ cup
extra-virgin olive oil
¼ cup
flax oil
¼ cup balsamic vinegar
2 tablespoon maple syrup
2 medjool dates, pitted
2 teaspoon dijon mustard
2 green onions
½ teaspoon
himalayan rock salt
¼ teaspoon freshly ground pepper
Instructions
Place all salad ingredients in a large bowl. Set aside.
Combine all dressing ingredients in a blender and blend until smooth.
Pour dressing over top salad and gently mix to coat. Serve immediately.
If reserving dressing, be sure to place in a tightly sealed container. Will keep in the fridge for up to 10 days.
Recipe by
Healthful Pursuit
at https://www.healthfulpursuit.com/2011/07/maple-balsamic-dijon-salad-with-strawberries-pecans/
3.3.3070