Green Monstah
Salad dressing:
2 cloves garlic
1 cup cilantro
1 cup spinach
1/8 cup white wine vinegar and 1/8 cup water (recipe called for 1/4 cup rice wine vinegar)
1/4 cup walnuts
1/4 cup nutritional yeast
1/4 cup olive oil (recipe called for 1/2 cup)
1 lime, juiced (recipe called for 3 limes)
Recipe adapted from: https://www.tiktok.com/@katcancook/video/7024591665738288390
Vegan Caesar dressing
1 big clove garlic
2 tbsp dijon
juice of 1 lemon
6 tbsp sunflower seeds
1/3 cup water
Apple Cider Vinaigrette (from NYT) - double this!
- 1 small garlic clove, grated
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon Dijon mustard
LOVE THIS. Using three different Trader Joe's ingredients makes it super simple (pre-cooked beets, pre-cooked lentils, frozen cubed garlic).
INGREDIENTS
FOR THE SALAD:
- 1 ½ cups French green lentils, rinsed
- 1 garlic clove, smashed
- Kosher salt and black pepper
- 2 cups arugula leaves
- ½ cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
- 1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
- 4 ounces extra sharp Cheddar, roughly crumbled
- ¼ cup roasted hazelnuts, roughly chopped - didn't use
- 1 ½ cups French green lentils, rinsed
- 1 garlic clove, smashed
- Kosher salt and black pepper
- 2 cups arugula leaves
- ½ cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
- 1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
- 4 ounces extra sharp Cheddar, roughly crumbled
- ¼ cup roasted hazelnuts, roughly chopped - didn't use
FOR THE APPLE CIDER VINAIGRETTE DOUBLE THIS!:
- 1 small garlic clove, grated
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon Dijon mustard
- 1 small garlic clove, grated
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon Dijon mustard
PREPARATION
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don’t overdo it because you don’t want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
Kale and Farro Salad
I didn't use the red onion
I massaged the kale in water to wash it and then added it to a bowl with the dressing the day before and it made it pretty soft.
I also added sunflower seeds and help seeds right before serving.
Japanese Restaurant Style Ginger Dressing
I think this dressing needs a little tweaking because it was a little chunky - although I kind of liked that. Also could maybe try straining it. Add all ingredients to a blender.
- 7 oz carrots (peeled and chopped)
- 4 oz onions - used 1/2 and onion - would maybe try less next time
- 2 tablespoons ginger - used more than this
- 1 tablespoon granulated sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar - recipe called for 1/2 cup
- 1/2 teaspoon salt
- 1/4 cup vegetable oil - recipe called for 3/4 cup
Recipe originally from: https://pickledplum.com/japanese-restaurant-style-ginger-dressing/#tasty-recipes-41131
Roasted Red Pepper Dressing (adapted from @katcancook)
16 of jar of roasted red peppers, drained
1 small cloves garlic 0r 1 large
1/4 cup balsalmic vinegar
1/8 cup extra virgin olive oil (called for 1/3 cup)
Black pepper
Juice of 1 lime - did I make this up?
Didn't use - 1 tsp honey
Asian Peanut Salad (Crunchy Edamame Salad)
Double the salad dressing recipe - I put all ingredients into the blender! I also like it as a dip for veggies.
3/4 cups peanut butter
1/2 cup white wine vinegar
A little sesame oil
1/2 cup soy sauce
Good chunk of ginger
8 garlic cloves
Warm Hummus Salad
Moroccan Spiced Salad - - didn't like as much
Dressing:
1/4 teaspoon cumin
1/2 tsp cinnamon
1/4 tsp paprika
1 trader joe's minced garlic cube
Juice of 1/2 lemon
In the salad:
3 carrots, grated
1 grated beet (I used the whole package of Trader Joe's pre-cooked beets)
1 cup cooked black lentils (I used Trader Joe's)
1/2 cup chopped pistachios
Called for 2 chopped pitted dates and 1/2 cup chopped parsley which I didn't use)
Another dressing & salad - didn't like as much
- 6 Tbsp. flaked nutritional yeast
- 3 Tbsp. water
- 2 Tbsp. tamari or Braggs
- 3 Tbsp. apple cider vinegar
- 2 large cloves of garlic
- ½ cup olive oil
- a thumb-sized piece of ginger, peeled
- Ground black pepper
- beets
- Carrots
- Cabbage
- Broccoli
- Quinoa
- Pepita seeds
- Cucumber
- Chickpeas
Sesame Tofu Dressing - potential but not favorite
Chill airtight up to 1 week. Blend all ingredients.
- Wasabi Lime Dressing
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