Loaded Chopped Salad with Vegan Dressing

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Keeping up our healthy diet through January has been a challenge. But, let’s not give up just yet! After all, we are only three weeks into 2016! Today we’re sharing a super easy, loaded chopped salad. I don’t know about you, but I¬†totally think lettuce tastes a little better with lots and lots of crunchy toppings. This salad couldn’t be easier to make, and better yet, it is LOADED with nutrients. We topped it off with a 5 minute vegan mustard vinaigrette¬†that we’re sure you will continue to use over and over again for other salads. As we’ve mentioned before, from-scratch salad dressings are easier than you might expect and so much better for you! Ditch all the preservatives and added sugars and start making your own dressings and vinaigrettes today, we promise it’s simple! This one is kid-tested and mom and dad approved. Pick and choose your toppings and get creative! The salad we are showing has hard boiled eggs and turkey bacon on it, so leave those out if you are vegan (obviously!). You can also add cheese if your diet is dairy-friendly. The options are endless!

Ingredients:

Salad:

  • 1/2 red bell pepper, diced
  • 4-6 strips turkey bacon, cooked and cut into bite size pieces
  • 1 bag fresh green beans or haricot vests, chopped
  • 1 cucumber, chopped
  • 1 bunch green onions, chopped
  • 1 bunch radishes, chopped
  • 4 hard-boiled eggs, roughly chopped
  • 1 container cherry tomatoes, halved
  • 1 head romaine lettuce, chopped

Dressing:

  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon Agave syrup
  • 6-8 Tablespoons olive oil
  • salt and pepper to taste

Directions:

Simply wash and chop/dice all of the salad ingredients as listed above. Arrange them in a large salad bowl with the lettuce on the bottom and other ingredients on top.

To make the dressing, add the mustard, vinegar and Agave to a medium size bowl. Whisk together with a fork until well combined. Slowly drizzle in olive oil, a little at a time, continuing to whisk. When the olive oil is evenly incorporated, season with salt and pepper as needed. Drizzle dressing over salad and serve immediately. Check out the video below for step-by-step instructions!

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Buffalo Chicken Salad, Two Ways

Happy New Year! Our New Year’s Resolutions are in full effect and whether you’ve vowed to eat healthier, eat at home more often, try new foods, or eat your greens, these salads have you covered. We’re sharing a traditional and vegan take on Buffalo Chicken Salad, a tried and true favorite for most everyone, and to take it a step further, we’re sharing homemade ranch recipes. Both recipes are super easy and nutritious and we even venture to say you’ll never eat store-bought ranch dressing again!

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Click the link below to get spicy & saucy!

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Meatless Monday: Tostada Salad

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Hi there! I hope all of you had a wonderful and safe Halloween with family and friends. Personally, I consumed one-too-many pieces of Halloween candy and I’m trying to get back on track this week.

Today, for our Meatless Monday meal, I’m sharing a fresh and flavorful “tostada” salad that is full of fresh produce yet still fills you up. It is topped with a tasty chipotle-agave vinaigrette. If you’re looking for an easy dinner that is healthy yet satisfying, look no further!

While there is not a lot of cooking and/or time needed for this salad, most of the work involves washing and chopping the salad ingredients, which can be tedious. So, get your best knife and cutting board ready!

TOSTADA CHOPPED SALAD (VEGAN)

Ingredients:

For the salad:

  • 3-4 hearts of romaine, chopped
  • 4 radishes, sliced and cut into quarters
  • 1 bunch green onions, chopped
  • 1 can black beans, rinsed
  • 1 container cherry tomatoes, each tomato cut in half
  • 2 fresh corn on the cob, shucked with kernels cut off
  • 1/2 cup raw pumpkin seeds
  • 1 cup tortilla strips
  • 1/2 cup shredded white cheddar or dairy free cheese (optional)
  • 1 tablespoon olive oil
  • 1/2 tablespoon cilantro, chopped
  • Salt and pepper

For the dressing:

  • 5 tablespoons red wine vinegar
  • 3 tablespoons agave (or honey)
  • 3/4 cup vegetable oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 chipotle peppers in adobo with 1 tablespoon of the adobo sauce
  • 3 garlic cloves

Note: Feel free to add more chipotle peppers and/or adobo sauce if you like things spicy! As is, the dressing does have a kick to it.

Directions:

First, wash and chop all the salad toppings: romaine, radishes, green onions, cherry tomatoes, and cilantro.

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Next, drain and rinse the black beans under cold water.

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Now, it’s time to roast the corn. Cut the corn off the cob. Add the olive oil to a skillet over medium heat.

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Add the corn kernels and chopped cilantro, stirring to mix. Continue to stir until corn is roasted to a golden brown color. Remove from heat and set aside.

Next, we make the dressing. This dressing is so good and much better than store-bought with all of those added preservatives. Add all of the dressing ingredients to a food processor and blend until smooth. Add salt and pepper to taste.

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Combine all the salad ingredients in a big bowl. Top with pumpkin seeds, tortilla strips, and cheese or non dairy cheese. Drizzle with dressing and toss. Enjoy!

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