FESTIVE FALL SALAD
This salad is good for your Thanksgiving Dinner or any time of the year. The dressing is very flavorful with Dijon mustard, lime and just a touch of sweetness, which complements the salad perfectly. This is an all-time favorite salad here at HeartMath. This recipe comes from Lena, our head chef, mother’s kitchen.
3 cups spring mix (the mixed baby greens type)
1/2 head romaine lettuce, chopped
1 avocado, cut in cubes
1/2 cup purple cabbage, shredded
1/4 cup clover sprouts or sunflower sprouts
3 tablespoons pine nuts, toasted
3 tablespoons crumbled feta cheese
3 tablespoons dried cranberries
2 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon palm sugar* or sugar of choice
1/4 teaspoon garlic, minced
1 teaspoon soy sauce
Pinch of sea salt
3/4 cup olive oil
- Combine all dressing ingredients in bowl or mixer, except for oil. Slowly add oil in, whisking until emulsified. Set aside.
- Combine greens in bowl and top with remaining ingredients. Toss dressing on salad greens, using as much dressing as you prefer.
Preparation time: 25 minutes
Tips from the HeartMath Kitchen
*Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap – like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “Jaggery” can be made from cane sugar as well – it just means the solid, rock-like form of sugar. I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.