It seems like every season I end up with a new “go-to” salad.
Winter of ’11-’12, I had the Cranberry Kale Salad.
Spring of ’12, it was the Springtime Strawberry Salad.
This past winter, I was obsessed with the Quinoa Winter Salad.
- 4cups spring mix
- 4 radishes, sliced thinly
- 2 small carrots, peeled and grated
- 2 T raw pumpkin seeds
- 2 T dijon mustard
- 1 T agave syrup
- 1 t apple cider vinegar
- 1 t olive oil
- pinch of garlic powder
- dash of sea salt
- dash of black pepper
1. In a small bowl, combine all of the ingredients for the dressing, and whisk together. Set aside.
2. In a large bowl, combine the spring mix, carrot, and radish, and toss together. You can also add some garbanzo beans or edamame as an extra protein source, if desired.
3. Divide the salad onto two plates or bowls, top with pumpkin seeds, and drizzle with the dressing.
This dressing has actually been one of my favorites for quite a while. It’s definitely one that shows up frequently in my What I Ate Wednesday posts, and in my Instagram pics (@veglindz). I have been playing around to get the recipe right, and I knew immediately that this version was The One. Just the right amount of sweet and tart, and only a teensy bit of oil to get the consistency perfect.
I have always been a bit intimidated by radishes, but I really fell in love with them this year. They’re very simple, but have a slight spice to them. Besides slicing them into this salad, I also love slicing them up and dipping them into my arugula hummus. Radishes provide you with vitamin C, potassium, fiber, and antioxidants that help fight cancer and heart disease. They are also great detoxifiers, and have been known to help treat jaundice.
What have you been loading into salads lately?
Have a great week!