Salads are great energy boosters and when packed with nutritious ingredients, it’s one step closer to healthy eating. Our family love eating salads for lunch everyday. They are high in fiber and antioxidants but low in calories and fats( when no extra oil is added). I absolutely love making artistic salads everyday using colorful and well balanced fruits and vegetables. Salads are a great way keep hunger satisfied much longer yet giving a full dose of nutrition.

Sunshine salad is a simple, crunchy and colorful salad. When tossed with herb ranch dressing it’s very creamy and satisfying. Sprouts are superfoods that keeps our immunity strong and heart healthy. There are many types of sprouts available in the market for adding variety to your plate. Cutting fruits and vegetables into different shapes or using spiralizer makes eating salad a fun and trendy experience in all age groups.

The ranch dressing is a great addition to the kitchen recipes. It can be made in seconds ahead of time and stored in the refrigerator. For a variation, try adding different types of herbs like cilantro or basil. For a kick of spice try adding little serrano pepper to the ranch dressing!

“When we eat mindfully, we pay more attention to what we eat and savor every bite”

 

Recipe

Prep time:

Servings: 4

Ingredients:

Sunshine Salad:

2 romaine lettuce( cut)

1 cup argula leaves 

1 english cucumber( ribbons using spiralizer)

12-15 cherry tomatoes( split in halves)

1 cup broccoli sprouts

1 pomegranate( seeds)

1 cup mung bean sprouts

 

Ranch Dressing:

1 cup Vegenaise( Follow your heart brand)

2 tablespoon fresh parsley finely chopped 

1 teaspoon dill finely chopped 

1 garlic clove minced

1/2 teaspoon lemon juice

1/2 teaspoon sea salt

Sprinkle of crushed black pepper 

 

 

 

 

Directions:

  1. Wash and cut the romaine lettuce. I used a salad spinner that helps take the water out.
  2. Make cucumber ribbons using the spiralizer. 
  3. Blend all the ingredients of ranch dressing in a high power blender or a food processor until smooth. Take your time to scrape the dressings from side. Add 1 tablespoon water(optional)to reach the desired consistency.
  4. At the time of plating, place the romaine leaves and arugula on a plate. Add the cucumber ribbons, cherry tomatoes, pomegranate seed and sprouts. Sprinkle slight crushed black pepper and sea salt on the salad.
  5. Garnish it with microgreens, ranch dressing and creame fraiche( made with cashews).
  6. For additional crunch, try adding some homemade sour dough croutons. Enjoy!