Dark Green Salad
Dark Green Salad
Serves 2: Gluten Free, Dairy Free, Vegetarian, Vegan
Ingredients:
2 cups baby spinach
2 cups baby kale
2 cups arugula
1 cucumber, chopped
1 cup sugar snap peas
1 green bell pepper, chopped
2 scallions, thinly sliced
1 15-ounce BPA-free can chickpeas, drained and rinsed
⅓ cup pumpkin seeds
¼ cup dried cranberries
¼ cup Maple Mustard Vinaigrette
Omnivore Option: 1 can wild tuna, drained
Directions:
Add all ingredients (except tuna) to a large mixing bowl. Toss gently to combine, then top with tuna if desired.
Maple Mustard Vinaigrette
Makes about 1 ½ cups
Ingredients:
⅔ cup extra virgin olive oil
⅓ cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon spicy brown mustard
¼ onion, chopped
2 cloves garlic
1 teaspoon dried dill
Sea salt and black pepper, to taste
Directions:
Add all ingredients to a high-speed blender. Blend on medium-high until smooth, adding water to thin if desired. Store in an airtight container for up to 7 days in the refrigerator.