Summer Goodness Salad with Vinagrette

I know I have been lacking in posting yummy, healthy vegan recipes, now I'm really making eating vegan and healthy a priority, so hopefully there will be more to come.

After coming home from Leadville Training Camp. My body was craving healthy raw food. As mentioned in a previous blog, I was also concerned about my protien intake. So here's a recipe created with all of the above:

-1 cup of green lentils, boil in water, then simmer until cooked
-1 cup of pearled barley, with 2 cups of water or veggie broth, boil then simmer, until liquid absorbed
-2 carrots sliced
-2-3 stalks of celery sliced
-1 cup of grape tomatoes
-2 bell pepper sliced (any color i used green and red)
-1 zuchinni, sliced
-dressing,see belown

Dressing:
1/4 c apple cider vinager
2 T. olive oil
1 T. dijon mustard
1 T. fresh chopped basil
1 T. maple syrup

Put in a container and shake to mix, you do not need to use all the dressing on the salad, I think I used about 1/2 of it.

Also this dressing is fabulous on a salad of arugula and sliced avocado.

Enjoy!

Asian Sprouted Quinoa Salad

1 c of sprouted quinoa (see previous post)

1 red pepper finely diced

1 c. cabbage finely sliced

2 grated carrots

1/4 finely chopped green onions

 asian dressing (see below)

1/4 cup of toasted sliced almonds

Toss all ingredients, except almonds, together. Store in refrigerator until ready to serve, top with almonds. 

This made 2 lunch servings for me.

Asian Dressing

2 T. rice wine vinegar

2 T. sesame oil

2 T. honey

2 T. tamari or low sodium soy sauce

Mix/whisk together. 

I use a small plastic container with screw lid and shake until combined.

This dressing is quite versatile, used on salads, recipe above, marinades, etc.