Multi-green Salad

This is my husband’s current favorite meal (I serve it with a side of lentils). It’s colorful, flavorful & super easy to throw together.  I haven’t purchased a salad dressing in a decade or more…and this one is great on salad, as a dip for veggies, and even good on pasta!

Salad:

  • 4 cups mixed kale & spinach
  • 1/3 c cherry tomatoes, halved
  • 6 small gold & purple potatoes (I use organic from Trader Joe’s) – boil, peel, cut in 1/4ths

Dressing:

  • 2 tablespoons olive oil
  • 1tsp salt
  • 1 cup water
  • Juice of 1/2 lemon
  • 1 cup fresh basil
  • 2 cloves garlic
  • 1 cup raw organic almonds (soak in cup of water for an hour, then drain & rinse)
  • 1 cup nutritional yeast

Blend in high-speed blender – store leftovers in a jar in the fridge for a few days.

Croutons:

  • 1 loaf ciabatta bread, cut into 1/2 in cubes, place in large bowl
  • Drizzle with olive oil to coat
  • Toss in 2tsp garlic powder, 1 TB rosemary, 1TB oregano, 1 tsp white pepper
  • Toss with hands to coat
  • Spread on baking sheet and bake at 400 degrees for 25 minutes, turning halfway through

 

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