Author Notes
a bright kale salad with a creamy low fat vegan poppy seed dressing —AnnieCate
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Ingredients
- Creamy low-fat vegan poppy seed dressing
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1
can low sodium or organic canellini beans
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1/2 cup
fresh lemon juice
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1/2 teaspoon
grated garlic
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1 tablespoon
poppy seeds
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1 1/4 tablespoons
maple syrup
- Salad and nut cheese
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1 3/4 cups
pecans
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1 cup
water
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1 1/2 tablespoons
nutritional yeast
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1/2-3/4 teaspoons
salt (to taste)
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6 cups
medium-packed kale
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2 cups
shredded purple cabbage
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1
grapefruit, peeled and sliced
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1 cup
chunked pineapple
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1 handful
toasted corn (corn nuts)
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1 handful
dried cranberries
Directions
- Creamy low-fat vegan poppy seed dressing
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Drain and rinse the beans. Soak in water for 5-10 min. Drain, rinse, and soak 5-10 min again. Rinse again. Taste. If they are totally bland, you are ready to go. If not, repeat until they are bland.
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Blend beans, lemon juice, maple syrup, and garlic in a food processor till smooth.
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Stir in poppy seeds and salt.
- Salad and nut cheese
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Soak nuts in water for 1 hour. Drain well. Toss into a blender until crumbly, add nutritional yeast and salt. Use your fingers to press the crumbles into cubes, if desired.
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Wilt the kale in the microwave for 3 minutes.
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Toss kale with cabbage, pineapple, grapefruit, corn nuts, cranberries, and nut cheese.
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Serve with love and drizzle with dressing as desired.
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