Those closest to me know how much I love salads. This recipe pairs my favourite dressing with farm fresh veggies and flowers from Plenty Wild in Pemberton. The eye-catching salad is lovely as is, or try taking it up a notch with the added saltiness and crunch of pepitas and feta.
Serves 4
Time: 15 minutes
- 6 cups arugula
- 1 golden beet, halved and thinly sliced
- 5 or 6 radishes, thinly sliced
- Edible flowers such as pansies, calendula, squash flowers, borage, sunflower petals or dahlia petals
- ½ cup toasted pumpkin seeds for garnish (optional)
- ½ cup crumbled feta for garnish (optional)
Toss arugula with about 3 tablespoons of dressing (recipe below) and divide between four salad plates. Add sliced beets, radishes, edible flowers and optional garnishes of toasted pumpkin seeds and feta.
Hollyhock Yeast Dressing
My neighbour Melahnie shared this well-known recipe from the Hollyhock retreat centre on Cortes Island with me 10 years ago and I’ve been making it ever since. I keep a jar on hand for dressing salads or power bowls or drizzling over tofu, broccoli and rice. It’s seriously addictive!
Makes about 2 cups
Time: 5 minutes
- ⅓ cup apple cider vinegar
- ⅓ cup Bragg Liquid Aminos or tamari
- ⅓ cup water
- ⅔ cup nutritional yeast
- 2 cloves garlic
- ¾ cup oil (grape seed or olive)
Blend everything in a blender except the oil. Slowly add the oil while blending on medium to emulsify. Keep any leftovers in the fridge for about 2 weeks.