The Abundance Diet by Somer McCowan

Author:Somer McCowan [Feedbooks]
Language: eng
Format: epub
ISBN: 9781941252079
Publisher: Vegan Heritage Press
Published: 2015-03-15T00:00:00+00:00

Green Goddess Spinach Salad

We all need food that makes us feel empowered, vibrant, and in control of our health. This salad meets all of those requirements and then some. Share it with someone you love for the ultimate blissful salad experience.

1 small clove garlic, cut in half

10 ounces fresh baby spinach

3/4 cup Oil-Free Goddess Dressing ( here )

1 (14-ounce) can artichoke hearts, drained and rinsed

2 Roma tomatoes, cut lengthwise into 8 wedges each

2 medium carrots, cut into 2-inch matchsticks

1/2 recipe Tofu Feta ( here )

1 large Hass avocado, peeled, pitted, and cut into 1/2-inch slices

1/4 cup chopped red onion

1/4 cup dried cranberries

4 tablespoons toasted slivered almonds

Sea salt and black pepper, to taste (optional)

Using the cut half of the garlic, rub the interior of a large salad bowl all over until it is fragrant. Save the garlic for another use. Transfer the spinach to the bowl. Pour the dressing over the spinach and toss to coat completely. Divide the dressed spinach among four large salad plates. Arrange the artichoke hearts, tomatoes, carrots, Tofu Feta, avocado, cranberries, red onion, and slivered almonds evenly over the spinach. Season with salt and pepper to taste, if desired.

MAKES 4 SERVINGS

Variation: In cold weather, this salad is delicious served warm as a wilted salad. Increase the spinach to 16 ounces and follow these directions: Add the artichoke hearts, tomatoes, carrots, red onion and garlic (minced this time) to a large skillet with 1/4 cup of vegetable broth and sauté until the onions are soft, 3 to 5 minutes. Add the spinach a big handful at a time, stirring after each addition, until it is just barely wilted. Divide the wilted vegetables among four plates. Divide the Oil-Free Goddess Dressing over the salads and arrange the Tofu Feta, cranberries, avocado, and slivered toasted almonds over the salad. Season with salt and pepper if desired.

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