Pomegranate Vinaigrette
This Pomegranate Vinaigrette recipe is the perfect way to dress up a winter salad! Super easy to make with only 6 wholesome ingredients. And it’s vegan and gluten-free. The sunflower seeds add extra creaminess but if you are sensitive to seeds, leave them out.
1/3 cup water
5 small pitted dates
1 T raw sunflower seeds
1 cup pomegranate seeds
1 T lemon juice
1 T balsamic vinegar
1 t Dijon mustard
Soak dates and sunflower seeds in 1/3 cup water until soft, at least 4 hours to ease blending. Once softened, blend with raining ingredients until smooth.
Brown Rice Pea and Spinach Salad
Recipe from Whole Food American Favorites
I often get asked about plant-based protein powders. Many of them contain rice protein, pea protein, and greens. This salad combines all of these foods in their whole-food form. A much better choice in my opinion!
1 cup short-grain brown rice
2 cups fresh or frozen peas (steam fresh peas or use them raw)
1/2 cup finely diced red onion
1 red bell pepper, finely diced
2 cups baby spinach, chopped
Sweet Mustard Dressing to taste (click to watch how to make this dressing)
Sea salt
Fresh ground pepper
Boil 2 cups water in a saucepan. Add rice, reduce heat, and simmer on low until tender. Let cool before adding to salad. While rice is cooking, place remaining vegetables in a large salad bowl. When rice is cool, stir into salad, add dressing, and salt and pepper to taste.