Wednesday, May 25, 2016

Sugar Snap Salad

The weather has turned warm, spring and summer salads with fresh vegetables will be our summer staples. We are starting our harvest of sugar snaps.

1 pound sugar snaps, diced
1 pound cherry, grape or heirloom tomatoes, halved
1/14 cup minced onion

Mustard Dressing (this is a modification from Dr Greger's Book How not to Die, thanks Donna)
2 TBS almond meal
3 cloves garlic
1 TBS Dijon mustard
2 TBS chickpea miso
3 TBS lemon juice
1/3 cup water

Pour the dressing over the vegetables and allow to marinate for at least 30 minutes, overnight is best.

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