Experimental Salad

Sometimes you just have to mix things up – try new combinations.  Embrace creativity in the form of a salad!

This amazingly beautiful and delicious salad contains several veggie combo’s I’ve never done before:
  • baby greens
  • shaved* organic fennel
  • shaved* organic watermelon radish
  • shaved* red onion
  • crispy fried wild rice croutons**
  • dried organic cranberries
  • salted pistachios
  • all dressed with my undeniably delicious Maple Syrup Mustard Vinaigrette (recipe below)

*Use a mandolin for this. The culinary slicer – not the musical instrument smarty pants.  Buy one – use it – love it. They are worth every penny.

** For the crispy fried wild rice croutons I just took a can of organic wild and brown rice, rinsed it very well and sauteed it in a bit of coconut oil with salt, pepper and a bit of organic garlic powder.  It took a long time to steam off all of the moisture in the rice but when it evaporated – there was heavenly, crunchy, chewy, gluten-free crouton goodness left behind.  Once I perfect this recipe – I’ll share.

Maple Syrup Mustard Vinaigrette
Prep time
Cook time
Total time
This super simple vegan salad dressing is sweet with a bit of tang.
Recipe type: Salad Dressing
Serves: 2 Large Salads
  • ½ cup organic cold pressed olive oil
  • ½ cup organic rice wine vinegar (or cider vinegar)
  • ½ cup maple syrup
  • 1 tbsp grainy mustard
  • 1 tsp Celtic sea salt
  • big pinch of freshly cracked black pepper
  • dash of organic garlic powder
  1. Put all ingredients into a mason jar and shake.
  2. Keeps in fridge for 2 weeks
  3. Enjoy!

Salads forever!





Props Props:  Chartreuse double handle bowl from Chapters Indigo

Leave a Reply

%d bloggers like this: