Last week I attended a wonderful food blogging workshop hosted by Chef Lisa Waldschmidt from Have Whisk, Will Travel. Lisa prepared a lovely salad inspired by Chef Stephanie Izard of Girl & The Goat. It was really tasty!
After becoming a little bored with eating soup all week, I decided to whip up a salad and drew inspiration from the workshop I attended with Lisa. To keep this salad vegan, light (not all vegan is light), and very simple, I changed it up a bit to make it my own. :)
If you're bored with soup, here's a very simple salad you can whip up to keep your belly warm this season. I'm calling it my Winter Blues Salad. Yum!
WINTER BLUES SALAD
Serves: 2 people
4 Tablespoons, Raw Pine Nuts
1 Half Cup, Blueberries
4 Cups Mixed Baby Greens (baby spinach, arugula, green & red chard, etc.)
14 Chopped, Fresh Mint Leaves (add more or less to your liking)
1 Tablespoon, Fresh Ground Pepper1 Tablespoon, White Balsamic Vinegar
1 Tablespoon, Trader Joe's Whole Dijon Mustard
1 Teaspoon, Tamari Sauce or Soy Sauce
1 and 1/4 Teaspoon, Pure Maple Syrup
2 Teaspoons, Grapeseed Oil
In a small bowl or cup, add ground pepper, white balsamic vinegar, whole grain dijon mustard, tamari sauce (or soy sauce), maple syrup, and grapeseed oil. Whisk together for 50-60 seconds. Sprinkle a small amount of the mint leaves into the dressing, whisk again and then set aside. Place mixed greens and rest of chopped mint leaves into a salad bowl and toss so mint is spread throughout the greens. Add in blueberries and then pour salad dressing evenly over the mixed greens and berries. Toss entire salad well so everything in the bowl gets a light coat of the dressing. Sprinkle raw pine nuts on top and serve.
Add salt if desired. If you wish to make this salad dressing creamy, add 1 tablespoon of vegan mayonnaise. This recipe makes a small amount of dressing so toss salad well to lightly coat everything. Feel free to sprinkle vegan parmesan on top if you have a cheese addiction. ;)
The mint is amazing when it hits your mouth, but don't worry, it doesn't overpower the salad. Hope you enjoy.