This is my version of a salad that we used to enjoy at a restaurant, but the dressing there contained a lot of oil, and the quinoa was fried. It’s one of my favorite salads—easy to make and one you will enjoy again and again.
Makes 4 servings.
1 cup red leaf lettuce, torn into bite-size pieces
1 cup romaine lettuce, torn into bite-size pieces
5 radishes, thinly sliced
1 cup grapes, sliced in half
1⁄2 cup cooked quinoa
1⁄2 cup slivered almonds
2 tablespoons balsamic vinegar
1 small shallot, minced 1 teaspoon dried parsley
1 tablespoon salt-free mustard
1 teaspoon date paste
1 tablespoon ground flax meal
1. For the dressing, mix all ingredients together in a blender and set aside.
2. Place all remaining ingredients in a bowl and toss together.
3. Right before serving, add the dressing and massage into the lettuce to distribute evenly.
The Plant Based Kitchenista, is a chef specializing in low-fat, plant-based cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food. She is a plant-powered lifestyle coach and holds certifications with PCRM as a Food for Life instructor, with Forks Over Knives, and with the Plantrician Project. Kelley is also the co-owner and facilitator of the Plant-Based Health and Wellness Summit in Denver, Colorado.
Kelley most recently formed a nonprofit and a club called Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. Its mission is to teach cooking classes that focus on proper nutrition, helping families build the skills and knowledge to cook meals and make healthy choices on their own.
You can find her on YouTube and at her website, plantbasedkitchen.com.