Super Veggie Salad With Creamy Almond Dressing Recipes

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING

Steps:

• Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
• Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
• Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

SUPER VEGGIE SALAD WITH CREAMY ALMOND DRESSING

Steps:

• Dressing:.
• Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.
• With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).
• As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.
• Salad:.
• Put 1/2 cup of the dressing in the bottom of your salad bowl.
• Add all ingredients, except lettuce, and toss to coat.
• Serve:.
• Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!

RAINBOW VEGGIE SALAD

Steps:

• Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.