Everything-But-Meat Salad

If there’s a vegan or vegetarian in the crowd, then this Everything-But-Meat Salad will be sure to please. Chock full of complementary textures and flavors, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish!

Endlessly customizable

When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.

Everything-But-Meat Salad

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Servings

6

Print Recipe

Ingredients

• 2 cups packed kale washed, spun dry, and torn into bite-sized pieces
• 1 cup Tbsp + 1/4extra-virgin olive oil divided
• 1 head Romaine washed, spun dry, and shredded
• 1/2 head radicchio shaved
• 4 large curly endive leaves washed, spun dry, and torn into bite-sized pieces
• 1/2 pieces unpeeled cucumber cut into matchstick
• 1 large carrot peeled and grated
• 1 cup grape tomatoes halved
• 4 large radishes shaved
• 1 crisp green unpeeled apple, cored and thinly sliced
• 1/4 small sweet onion, shaved into rounds
• 2 Tbsp seasoned rice vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup toasted nuts such as walnuts or hazelnuts chopped, or pumpkin seeds
• 1/4 cup hemp hearts
• Nasturtium flowers optional

Ingredients 2 cups packed kale washed, spun dry, and torn into bite-sized pieces 1 cup Tbsp + 1/4extra-virgin olive oil divided 1 head Romaine washed, spun dry, and shredded 1/2 head radicchio shaved 4 large curly endive leaves washed, spun dry, and torn into bite-sized pieces 1/2 pieces unpeeled cucumber cut into matchstick 1 large carrot peeled and grated 1 cup grape tomatoes halved 4 large radishes shaved 1 crisp green unpeeled apple, cored and thinly sliced 1/4 small sweet onion, shaved into rounds 2 Tbsp seasoned rice vinegar 2 tsp Dijon mustard 1 tsp maple syrup 1/2 tsp sea salt 1/4 tsp freshly ground black pepper 1/2 cup toasted nuts such as walnuts or hazelnuts chopped, or pumpkin seeds 1/4 cup hemp hearts Nasturtium flowers optional

Servings 6 Print Recipe

Instructions

1. In large bowl, place kale and drizzle with 1 Tbsp oil; using fingertips, rub oil into leaves to soften. Add Romaine, radicchio, endive, cucumber, carrot, tomatoes, radishes, apple slices, and sweet onion, separated into rings.
2. In small bowl, combine vinegar, mustard, syrup, salt, and pepper. Whisk to blend. Gradually whisk in 1/4 cup oil until emulsified. Drizzle over salad and gently toss to coat. Top salad with nuts and hemp hearts. Garnish with nasturtium flowers, if available.

Recipe Notes

Per serving: 265 calories; 6 g protein; 21 g total fat (3 g sat. fat); 16 g total carbohydrates (9 g sugars, 5 g fiber); 339 mg sodium