My lovely father generally does not eat salads unless they are so drenched in salad dressing that you cannot see the vegetables. Either he was starving or he wasn’t wearing his glasses, but he tried this and to my delight he really enjoyed it. My secret to making creamy dressing that goes a long way is plain Greek yogurt, it lets the other flavors shine through while adding some protein and a slight tanginess. The quinoa, nuts, seeds, fruit and vegetables all provide lots of fiber and a range of vitamins and minerals, plus lots of different textures and colors to make the end result pleasing to the eyes and to the body.
Creamy Lemon Salad
Prep time
Cook time
Total time
Serves: 4-6
INGREDIENTS:
- 2 cups cooked quinoa
- 2 cups spring mix lettuce
- ¼ cup dried cherries
- ¼ cup dried cranberries
- 1 stalk of celery, sliced
- 1 apple, julienned
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon green onion, sliced
- 1 tablespoon hemp hearts
- Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons plain Greek yogurt
- 1 tablespoon raw honey
- 1 tablespoon regular mayonnaise
- 1 tablespoon dijon mustard
DIRECTIONS:
- Place the julienned apple in a small bowl and coat with 1 tablespoon of the lemon juice, this will keep it crisp and from going brown. Place the apple in a large bowl with all the other salad ingredients. Whisk together all the dressing ingredients in another small bowl then pour over the salad and toss to combine.