This is a hearty main dish salad, the over-the-top filled with everything kind of salad that has always been a mainstay of vegetarian restaurants. It particularly reminds me of late 70’s Health Food places (like “Greener Pastures” or “Great American Health Bar”).
Honey Mustard Vinaigrette Health Food Super Salad
Adapted from Golden Blossom. Serves 6.
2 (12 ounce) bags mixed salad greens
2 cups carrots, grated
1/2 red onion, thinly sliced (I skipped this)
1 cup alfalfa sprouts (I skipped this)
1/2 cup chopped walnuts, toasted
1/4 cup sunflower seeds, toasted
1 (15 ounce) can chickpeas, rinsed and drained
3/4 cup golden raisins
1 avocado, peeled and sliced
1 cup feta cheese, crumbled
Honey Mustard Dressing (see below)
In a large salad bowl, toss salad greens with carrots, onion, alfalfa sprouts, walnuts, sunflower seeds and chickpeas. Toss with half the dressing.Top salald with raisins, avocado slices and crumbled feta. Drizzle over some more dressing and serve the rest on the side.
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
2 cloves garlic, minced (I skipped this, I prefer shallot in dressing)
2 Tablespoons balsamic vinegar
3 Tablespoons Dijon mustard (start with 1 Tbl. and add more if needed)
1/2 teaspoon salt
1/2 teaspoon dried rosemary (I skipped this)
ground pepper to taste
1/2 cup olive oil
In a medium bowl, whisk together everything but the olive oil. Slowly drizzle in olive oil while whisking to emulsify.