Nutty Spinach Salad

Ingredients

• Spinach

  Raw

  1 cup or 30g

• 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

  12 leaf, 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

  6 mushroom or 114g

• Olives

  Kalamata, Pitted - Kroger

  6 olives or 21g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 tbsp or 8g

• Sunflower seed kernels

  Seeds, dried

  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 beforehand.
2. Combine leafy greens in large salad bowl and top with sprouts, sliced mushrooms, olives, and seeds. Sprout sunflower seeds overnight.
3. Combine sesame seeds, flaxseed, Brazilnuts, and nutritional yeast in food processor and chop with s-blade until incorporated but still slightly chunky. Sprinkle on salad.
4. Combine oil, vinegar (red wine or balsamic), mustard, garlic, salt and pepper in dressing jar and shake vigorously until well mixed. Pour over salad. For a creamy dressing add some of the nuts and seeds to the dressing when blending.