Gourmet Salad with Multi-Nut Crunch

 

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• Cooking and Prep: 25 m
• Serves: 12
• Contains:

This salad has all the components to make it real favorite — interesting ingredients, vegetables of varied texture, a low-fat dressing, and a whopper of a topping. You will make this again and again.

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Ingredients (18)

Salad

• 1 pound (450 grams) fresh spinach leaves, or 1 head romaine lettuce cut in thick strips

• 1–2 (14-oz./400-g.) can(s) Gefen Hearts of Palm, drained and sliced

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  Gefen Hearts of Palm

• 2 generous handfuls heirloom striped grape tomatoes, halved

• 1–2 avocados, diced

• 2 generous handfuls sunflower or lentil sprouts

Topping

• roasted macadamia nuts, chopped

• roasted cashews, chopped

• roasted almonds, chopped

Dressing

• 1/3 cup sugar

• 1 teaspoon salt

• 1/2 teaspoon dry mustard

• 1/2 teaspoon paprika

• 1/4 cup oil

• 1/2 cup water

• 1/4 cup cider vinegar

• 3 tablespoons distilled white vinegar

• 1/2 cup Heaven & Earth Ketchup

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  Heaven & Earth Tomato Ketchup

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

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Start Cooking

Prepare the Salad and Dressing

1. Combine all salad ingredients in a large bowl.

2. Combine all dressing ingredients in a medium-sized container and shake well. Pour over salad right before serving. Garnish with nuts as above.

Note:

Dressing can be made a few days in advance and stored in the fridge for at least a week. Also, you can substitute cherry tomatoes and sprouts of your choice if the ones listed here are not available. I personally prefer the sunflower seed sprouts for their vibrant color and slight crunch.