Vegan Salad Recipe
Salad:
5 mushrooms, sliced
pinch sea salt
1 tablespoon balsamic vinegar
2 beets, root portion only
1/2 head green or red leaf lettuce, torn
1/4 cup almonds, toasted and chopped Dressing:
1 orange, zested and juiced (about 1/4 cup juice)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
pinch sea salt
1. Put mushrooms in a covered container, sprinkle with sea salt and balsamic vinegar and shake. Leave them aside to marinate; the longer the better!
2. Put the beets whole and unpeeled into a pot with a small amount of water. Bring to a boil, and cook the beets for about 20 minutes.
3. Prepare the dressing by combining the orange juice, zest, oil, vinegar and salt in a jar and shake, or a bowl and whisk.
4. When the beets are soft when pierced with a skewer or fork, remove them from the pot and allow them to cool. Peel and slice them into thick bite-sized chunks.
5. Add lettuce to a large salad bowl. Add the mushrooms along with the beets to the bowl. Pour the dressing over the salad, toss, and sprinkle with almonds.
Save any leftovers in the fridge for your next salad.
Source of recipe: To watch a free video of me making this vegan salad recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/beet-mushroom-almond-salad
SO HOW'D IT GO?
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