3-4cupsbaby kaleor baby spinach, arugula, or any other type of dark salad green
1cupshredded carrot
1cupshredded beet
2tablespoonsraisins or currants
2/3cupscooked chickpeas
1cupcooked quinoaI used a combination of red and white
1green oniontops only, chopped
For the Creamy Cashew Carrot Dressing:
3/4cupcashewssoaked for at least two hours and up to overnight, drained
3/4cupcarrot juiceany organic brand, such as Odwalla, is great, or if you can get fresh carrot juice at a juice bar or make it at home, go for it!
2tablespoonslemon juice
2tablespoonslow sodium tamari
1pitted medjool datesubstitute 1 tablespoon agave or maple syrup
1small clove garlicroughly chopped
1/2inchpiece gingerroughly chopped
Instructions
To prepare the dressing, put all ingredients into a powerful blender and blend until smooth. Dressing will make about 1 1/2 cups.
To prepare the salad, divide all ingredients into two bowls. Drizzle with dressing (about 3 tablespoons each). Serve. Dressing will keep in an airtight container in the fridge for up to four days.