Wolfe Salad Recipe

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Wolfe Salad Recipe


Ingredients

  • 2 cups mesclun greens
  • 1 cup arugula
  • 1 cup kale leaves , shredded
  • 1/4 cup carrot , shredded
  • 1/4 cup cherry tomatoes , halved
  • 1/2 cup quinoa , cooked
  • 1/4 cup parmesan , flakes
  • 2 tbsp walnut pieces , roasted
  • 2 tbsp sesame seeds , black and white

Tamari Dressing

  • 2 tbsp tamari
  • 1 clove garlic
  • 1/2 cup nutritional yeast , packed
  • 1 cup olive oil , plus 3 tbsp
  • freshly ground salt and pepper , to taste
  • 2/3 cup apple cider vinegar

Instructions

  1. In a blender, combine the vinegar, tamari, garlic, olive oil and nutritional yeast. Process on medium-high speed until smooth and well combined, 20 to 30 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.

  2. Combine all of the salad ingredients in a large stainlesssteel bowl. Top with 1/3 cup of dressing, and using tongs, toss until well mixed and dressed.

  3. Remaining dressing will keep, refrigerated, for up to 7 days.

This salad was an instant family favourite for Mandy’s Salads co-founders Rebecca and Mandy Wolfe. The WoBo, as it’s affectionately named in the Wolfe family, is still a dinner staple in their homes.