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Totally Addictive Creamy Cashew Carrot Dressing and Quinoa Bowl (gluten free)
salad bowls; 1 1/2 cups dressing
For the Salad Bowl
or baby spinach, arugula, or any other type of dark salad green
raisins or currants
I used a combination of red and white
tops only, chopped
For the Creamy Cashew Carrot Dressing
soaked for at least two hours and up to overnight, drained
any 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!
low sodium tamari
pitted medjool date
substitute 1 tablespoon agave or maple syrup
small clove garlic
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.