3 Simple and Delicious Salads & 3 Oil-Free Dressings

RECIPES:

Fig-Arugula Salad

2.5 oz arugula
1 cup mixed microgreens
½ cup cooked tricolor quinoa
½ cup quartered fresh black figs
½ cup fresh raspberries

Cheesy Salad Dressing

1 cup raw cashews (soaked for min. 2 hours)
½ cup hemp hearts
3 tbsp lemon juice
1 tbsp apple cider vinegar
¼ cup nutritional yeast
½ tsp onion granules
2 tsp miso paste
½-¾ cup water
1 date
⅓ tsp salt

INSTRUCTIONS

Prepare vinaigrette by combining all the ingredients in a high-speed blender and blend until smooth.

Combine greens in a bowl, top with vinaigrette and toss to mix. Top with remaining salad ingredients and extra dressing. Enjoy!

Spinach-Pear Salad

INGREDIENTS

1 yellow pears sliced thin
1 red pears sliced thin
2.5 oz baby spinach
1 cup mixed microgreens
½ cup raisins
¼ cup pistachios
1 avocado diced

Garlic-Rosemary Vinaigrette

1 bulb roasted garlic
1 sprig fresh rosemary
½ cup walnuts
3 dates
2 tbsp apple cider vinegar
2 tbsp lemon juice
¾ cup water
1 tbsp coconut aminos or salt to taste

INSTRUCTIONS

Prepare vinaigrette by combining all the ingredients in a high-speed blender and blend until smooth.

Combine greens in a bowl, top with vinaigrette and toss to mix. Top with remaining salad ingredients and extra dressing. Enjoy!

Caesar Salad 2.0

INGREDIENTS

4 cups chopped lacinato kale
1 cup chopped romaine lettuce
1 cup chopped vegan bacon    • The Best Vegan Mushroom Bacon- Oil-Free, R...  
2 tbsp hemp seeds

Roasted Chickpeas

2 cups cooked chickpeas rinsed
4 tbsp coconut aminos
¼ tsp garlic granules
½ tsp smoked paprika

Caesar Dressing

1/2 cup raw cashews (soaked for min. 2 hours)
1/4 cup + 3 tablespoons water
2 tbsp lemon juice
2 tbsp nutritional yeast
1/4 tsp dulse flakes
2 cloves garlic
1 pitted medjool date
1/4 tsp pepper
1 tsp salt or TO YOUR TASTE
1/2 tsp parsley

INSTRUCTIONS

Prepare the dressing by combining all the ingredients in a high-speed blender and blend until smooth.

Roast chickpeas by spreading rinsed chickpeas on a baking sheet. Bake at 400F for 15 minutes. Remove from the oven and add coconut aminos and seasons, mix. Continue to bake for an additional 10 minutes or until chickpeas are dry and a little sticky. They will become more crunchy as they cool.

Combine greens for the salad, add some dressing and toss. Top with chopped mushroom bacon, chickpeas, hemp hearts, and extra dressing. Enjoy!