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Farro Salad + Pickled Beet & Almond Butter Dressing (Vegan+GF)
Some super basic salad inspiration focused around an extremely easy dressing.
Dressing:
-
1/3
cup
pickled beet liquid
-
1-2
tablespoons
tj's green dragon sauce
or any hot sauce
-
2
tablespoons
raw almond butter
Salad: (everything optional)
-
1-2
cups
baby spinach or lettuce
roughly chopped
-
1-2
stalks celery
chopped
-
1/4
cup
cherry tomatoes
-
1/2
cup
cooked white beans
rinsed
-
1/2
cup
cooked farro
use brown rice for gluten free
-
1/4
cup
cubed roasted sweet potato
-
1/2
green bell pepper
sliced
-
1/4
cup
carrots
diced
-
2
tablespoon
onion
diced
-
1/4
cup
pickled beet cubes
-
1
tablespoon
pepitas
-
In a small bowl or glass, whisk together the ingredients for the dressing until smooth. Store in an airtight container until ready to serve.
-
For the salad, wash and chop all of the veggies you'd like to add top with the dressing when ready to eat.