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SaladsVeganVegetarian

Meatless Monday – Fall Salad with Orange-Maple dressing

Happy Fall y’all! This salad is making it’s way to our table at least once a week. The addition of maple syrup to the orange dressing gives it a wonderful sweetness, richness, and depth. The salad is fresh and crisp and makes good use of what’s in season at this time of year. Enjoy!

Ingredients

For the dressing:
2 tablespoons Extra virgin olive oil
1 tablespoon of vinegar (apple cider or Trader Joe’s Gourmet Orange Muscat Champagne Vinegar)
2 heaped tablespoons of frozen orange juice concentrate
2 tablespoons maple syrup
Squirt of yellow mustard
Dash of garlic powder, or one small clove of fresh garlic pushed through a garlic press
Salt and pepper to taste
For the salad:
3 cups Sweet lettuce (loosely packed), tough stems removed and leaves roughly chopped
**sweet lettuce is similar to romaine
3 Rainbow carrots, peeled into strips (using a vegetable peeler)
1 cup mixed cherry tomatoes, halved
One bell pepper (red, yellow, or orange), finely chopped
2 Persian cucumbers, finely chopped
1/4 to 1/2 cup of candied Pecans, roughly chopped into small pieces

Instructions

  1. Place ingredients for salad dressing into a mason jar fitted with a lid. Shake vigorously and set aside.
  2. Toss lettuce and carrots together in a large bowl.
  3. Add tomatoes, bell pepper, and cucumbers to the lettuce salad mixture.
  4. Sprinkle pecans on top.
  5. Give dressing another shake and pour desired amount of dressing over salad.
  6. Toss and serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   

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SaladsVeganVegetarian

Meatless Monday – Waldorf Salad

I love salads with fruit in them, so trying to come up with a good Waldorf Salad has been on my mind for some time. I usually have all of these ingredients in my fridge at this time of year, so it was quick and easy to whip this up. I added some garbanzo beans for protein, and celery to balance out the sweetness of the fruit and to add some crunch. The addition of dried cranberries makes it a great side for a holiday dinner as well. It can be made a few hours ahead, just add the walnuts right before serving to keep them crunchy. This salad was a hit with my family, and will definitely be in heavy rotation on our table during the Fall/Winter season. Enjoy!

Ingredients

For the dressing:
1⁄4 cup mayonnaise (vegan or regular)
1 Tablespoon Apple Cider Vinegar
1 Tablespoon sugar
1 Teaspoon Italian parsley (chopped into fine pieces)
Salt and Black Pepper to taste

For the salad:
1 Granny Smith Apple (chopped into bite sized pieces-skin on)
1⁄2 cup Honeycrisp Apple (chopped into bite sized pieces-skin on)
1⁄2 cup red grapes (halved)
1⁄4 cup celery (chopped into small pieces)
1⁄2 cup garbanzo beans (rinsed and drained)
2 Tablespoons dried sweetened cranberries (chopped into small pieces)
1 cup candied walnuts (chopped into small pieces)
Large pinch of Micro Greens (optional)

Instructions

  1. Whisk together mayonnaise, vinegar, sugar, parsley, salt, and pepper. Set aside.
  2. In a large bowl combine apples, grapes, celery, garbanzo beans, cranberries, and walnuts.
  3. Pour dressing over the top, stir until combined.
  4. Garnish with a pinch of Micro Greens.
  5. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   


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