Thursday, August 25, 2016

Carrot-Poppyseed Salad

Main-dish vegan carrot salad with poppyseed dressing on a bed of fresh spinach.

This recipe makes a regular appearance at our house, as a main-dish big salad. We eat it on a pile of baby spinach leaves. The recipe serves 2 as a main serving and 4 as a side dish.


1/4 cup poppyseed dressing*
2 cups grated carrots
1/2 cup raisins
2 oz. cubed cheese (Monterrey jack is good, so is cheddar)

fresh spinach or lettuce leaves
In a large bowl, toss ingredients together.  Can be served on a bed of lettuce or spinach.

Serves 4

*Poppyseed Dressing

1 Tbsp. honey or vegan sweetener
1 pinch onion powder
1/8 tsp. ground mustard seed
1/8 tsp. salt
1/4 tsp. poppyseeds
1 Tbsp. cider vinegar
2 Tbsp. olive oil

Combine ingredients in a jar. Put the lid on and shake well before using.

Note: Here's a recipe for a larger amount of this dressing: Golden Poppyseed Dressing, which is nice to have on hand for other salads, like Waldorf, Avocado & Orange, etc.

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