Monday, July 20, 2015

Rainbow Salad with Avocado Dressing (Meatless Monday)

Beets, garlic and basil from the farmers market, cherry tomatoes and peppers from my container garden combined with a few other fresh foods to create this yummy salad and dressing.  The recipe is from Clean Eating Magazine.   

Rainbow Salad with Avocado Dressing

(Dressing serves 4)

Arrange vegetables, seeds and cheese on a plate.  These are ingredients for 1 salad.
3 small beets, cooked, peeled and halved
1 small banana pepper, seeded and sliced in rings
10 cherry tomatoes, halved
1/2 cup fresh spinach leaves
2 tablespoon chopped pistachios
2 teaspoon unsalted roasted sunflower seeds
1 tablespoon gorgonzola cheese, crumbled

Dressing for 4
Place all ingredients in a food processor.  Process until smooth.  Add 1 tablespoon of water at a time to achieve desired thickness. 
2 cloves garlic
1 avocado, peeled and pitted
Juice from 1 lime
1 1/2 tablespoon olive oil
1 1/2 tablespoon apple cider vinegar
1 tablespoon fresh basil
2 teaspoon honey

Have a great evening and week!


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