nutritional information

Per 2-cup serving:

  • Calories: 267
  • Protein: 6 g
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30 g
  • Cholesterol: 4 mg
  • Sodium: 49 mg
  • Fiber: 7 g
  • Sugar: 15 g
Vegan Gluten-Free

Mixed Green Salad with Maple-Nut Clusters and Blueberry Dressing

Mixed Green Salad with Maple-Nut Clusters and Blueberry Dressing

Serves 6

30 minutes or fewer

This starter salad is a wonderful way to enjoy delicate spring greens and fresh blueberries. If time is short, skip making the Maple-Nut Clusters and simply sprinkle naked hemp seeds over the dressed greens. Note: blueberries have a high pectin content, so the dressing will thicken as it sits; use immediately, or thin with water as needed.
Maple-Nut Clusters
  • ¼ cup hemp seeds
  • ¼ tsp. ground cinnamon
  • 1 pinch salt
  • ½ cup raw walnut halves
  • 1 ½ Tbs. pure maple syrup
Salad
  • 1 ½ cups fresh blueberries, divided
  • 3 Tbs. hemp oil
  • 3 Tbs. freshly squeezed lemon juice
  • 12 cups mixed baby salad greens
  • ⅓ cup fresh mint leaves, minced

1. To make Maple-Nut Clusters: Line baking sheet with parchment paper. Mix hemp seeds with cinnamon and salt in small bowl, and set aside.

2. Heat small skillet over medium heat. Add walnuts, and toast 4 to 5 minutes, or until fragrant, shaking pan often. Add hemp seed mixture, and cook 1 minute, stirring constantly. Stir in maple syrup, and cook 3 minutes, stirring constantly. Transfer to prepared baking sheet. Cool, then break apart into clusters.

3. To make Salad: Purée 1/2 cup blueberries, hemp oil, and lemon juice in blender until smooth. Season with salt and pepper, if desired.

4. Toss salad greens and mint in large bowl with 1/4 cup dressing. (Serve remaining 1/4 cup dressing on the side, if desired.) Divide greens among serving plates, and top each with remaining blueberries and Maple-Nut Clusters.

June 2013 p.64

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comments

Made it without mint....so good

Beth - 2013-05-23 18:50:05