RAINBOW RANCH SALAD RAW FOOD VEGAN RECIPE

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RAINBOW RANCH SALAD:

1/4 cup Lemon juice
1/2 cup Water
3 tbsp Hemp seeds
1 tbsp Pine nuts
1 tbsp Apple cider vinegar
1 tbsp miso paste
1 clove of garlic
1 stalk of green onion
1 rib celery
1 small shallot (use less if sensitive)
2 pitted medjool dates
1/2 tsp onion powder
1/4 tsp mustard powder
1/16 tsp cayenne pepper

Blend with a small amount of water, adding more as needed - start with 1/2 cup and work up if you like it thinner. Less water = thicker sauce for dips. More water = thinner dressing for salads. Use your discretion but always start slow as you can add water, but you can't take it away! Once blended, pour into bowl and add:

1 Freshly grated garlic (less if sensitive)
1 tbsp Dried onion flakes
1 tbsp Dried shallot (optional)
1 tbsp Freshly chopped green onion
1 tbsp Dried parsley
1 tbsp Dried chives
1/4 tsp Rosemary powder
1/8 tsp Red pepper flakes
1/2 tsp Dried dill
1/4 tsp Dried jalapeno (optional)

Salad:
Romaine
Kale
Broccoli
Celery
Endive
Carrot
Yellow tomato
Plum
Red tomato
Red bell pepper
Purple cabbage
Amaranth
Radish micros

Pour on sauce, and top with optional Sun-dried tomato and Kimchi. Other options could be fresh herbs like fresh dill, parsley or anything your heart desires!

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Day 2944


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Fruit on!! xo Lissa

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