Backbone House Salad (Vegan Friendly)

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 14
    cup honey (or other sweetener of choice)
  • 34
    teaspoon ground star anise
  • 14
    teaspoon Dijon mustard
  • 1
    teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
  • 14
    teaspoon salt
  • 23
    cup grapeseed oil (subbed for canola oil)
  • Salad
  • 3 -4
    cups romaine lettuce hearts (torn into small pieces)
  • 3 -4
    cups garden spring greens (or heirloom lettuce)
  • 12
    cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
  • 12
    cup toasted pepitas (hulled pumpkin seeds)
  • 13
    cup fresh corn (roasted fresh corn kernels were good in this salad!)
  • 12
    cup fresh strawberries, sliced (or other fresh berry in season)
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DIRECTIONS

  • Combine all dressing ingredients except oil in a blender.
  • With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
  • Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.
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