1/2 head romaine ($.95)
1/2 bunch (or bag) spinach ($1.50)
12 radishes ($1.00)
2 medium onions ($.30)
2 cloves garlic, pressed
2 tablespoons olive oil ($.20)
3 tablespoons agave or agave ($.30)
1/2 teaspoon salt
1/2 teaspoon black pepper
There was an onion dressing I remember using a long time ago and I
thought maybe I’d try to replicate it to go with this salad of greens,
radishes and onions. It was perfect.
For the dressing, puree 1/2 onion, the garlic, agave, olive oil, salt,
black pepper and a sprinkle of crushed red pepper. It can be hard to
make this in such a small batch because the blender just doesn’t work on
such small amounts. I get around that by using a pint sized canning
jar attached to the blade part of my blender. But, you could easily
double or triple the amount and it should store in the fridge for at
least a few days.
The salad is just the romaine and spinach tossed with thinly slices
radishes and onions and topped with the onion dressing and some more red
pepper flakes.
nutritional information: calories: 280 fat: 15 gr carbs: 38 gr protein: 5 gr
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.