Nutty Spinach Salad

Ingredients

• Spinach

  Raw

  ½ cup or 15g

• Kale

  Raw

  ½ cup, chopped or 34g

• Chard

  Swiss, raw

  ½ cup or 18g

• Lettuce

  Romaine or cos, raw

  ½ cup shredded or 24g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Mung beans

  Mature seeds, sprouted, raw

  ¼ cup or 26g

• Alfalfa sprouts

  Sprouted seeds, raw

  ½ cup or 17g

• Mushrooms

  Shiitake, raw

  5 mushroom or 95g

• Kalamata Olives

  Nature's Promise

  5 olives or 19g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 tbsp or 8g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 tbsp or 9g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Brazilnuts

  Nuts, dried, unblanched

  1 kernel or 5g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Flaxseed oil

  1 tbsp or 14g

• Balsamic vinegar

  2 tbsp or 32g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Soak all nuts and seeds for 2-4 hours before preparing the salad.
2. In a food processor, combine sesame seeds, flaxseeds, Brazilnuts, and nutritional yeast. Chop with the s-blade until incorporated but still slightly chunky.
3. In a large salad bowl, combine the leafy greens and top with sprouts, sliced mushrooms, and olives. Sprinkle with seed mixture.
4. In a dressing jar, combine oil, vinegar, mustard, garlic, salt, and pepper. Shake vigorously until well mixed.