California Energy Salad

This recipe comes to you from a very big book of vegetarian recipes called The Complete Encyclopedia of Vegetables & Vegetarian Cooking.  If memory serves me right, it was a gift from my sister-in-law 🙂  This salad is fresh and raw….and you can change up the ingredients in all kinds of ways.  I’ll give you some hints as I share the recipe.

Basic Ingredients (organic whenever possible):

*1 bunch of romaine, torn into bite-size pieces (try Spring greens or a soft bibb lettuce)

*8 oz. of baby spinach leaves (try something spicy like arugula)

*2 carrots, grated (try bites of sweet red pepper)

*4 oz. of cherry tomato halves (try orange sections)

*2 stalks of celery, sliced (try jicama or bok choy)

*1/2 cup of raisins (try dried cranberries)

*1/2 cup of unsalted cashews (try blanched almonds or pecans)

*2 tablespoons of sunflower seeds (use both of these seeds, or one, or neither)

*2 tablespoons of sesame seeds, lightly toasted

For the dressing:

*3 tablespoons of extra-virgin olive oil

*2 tablespoons of cider vinegar

*2 teaspoons of raw honey

*juice of one small orange

*salt and pepper to taste

*Place the dressing ingredients in a glass jar, fasten on the lid,  shake well 🙂

*Pour over salad ingredients and toss well.   This recipe makes 4 hearty servings.

Authors: Roz Denny and Christine Ingram

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