Wednesday, January 20, 2016

Day 20 Spinach Beet Salad

Spinach Beet Salad

4 Servings

Maple Mustard Vinaigrette

1/2 Cup Walnut Oil
1/4 Cup Maple Syrup
Always use real maple syrup, not maple flavored syrup

1/4 Cider Vinegar

2 Tablespoons Mustard
Any stoneground or dijon mustard will work.  

2 Tablespoons Soy Sauce
Tamari is gluten free without chemical additives.

1/2 Teaspoon Salt
1/2 Teaspoon Ground Pepper

Whisk all ingredients in a bowl.  Refrigerate any leftover dressing not used in the salad.


6 Cups Baby Spinach
1 Cup Beets, quartered, cooked and peeled
2 Tablespoons Pecans, toasted
2 Ounces Vegan Cheese, diced or crumbled
The better vegan cheese are nut based.  The Treeline is very tasty.

Toss all ingredients in a bowl.  Separate into individual servings.  Add desired amount of dressing,

Use gloves to peel the beets. This prevents staining of your hands.

Goes well with Champagne

Soundtrack  J. Cole - Born Sinner

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