Microgreen Salad and Creamy Garlic Dressing

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Ingredients

  • 3 cups baby salad greens
  • ¼ medium carrot, shredded
  • ½ medium cucumber, chopped
  • ½ medium red bell pepper, sliced
  • ¼ cup sprouts (like radish, alfalfa, or broccoli)
  • ½ medium tomato, chopped
  • ¼ cup chopped jicama
  • 1 Tbsp. fresh chopped cilantro (optional)

Directions

Combine greens, carrot, cucumber, bell pepper, sprouts, tomato, and jicama, plus cilantro (if desired), in a large bowl; toss gently to blend.

Creamy Garlic Dressing

(Makes 10 servings, about 2 Tbsp. each)

Ingredients

  • ½ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 3 cloves garlic, crushed
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. Himalayan salt
  • ½ tsp. Dijon mustard
  • 1 Tbsp. raw honey (or pure maple syrup)

Directions

  1. Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth.
  2. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving.

Microgreen Salad and Creamy Garlic Dressing

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