Super Protein Veggie Salad
Author: http://www.culinarythymes.com
Recipe Type: salad
Prep Time:
Cook Time:
Total Time:
Serves: 6
- ½ cup wheatberries, cooked
- 1 (19 oz.) can good quality canellini beans, rinsed
- 1 bulb fennel, sliced
- 1 carrot, chopped
- 1 rib celery, chopped
- red wine vinegar and olive oil, to taste
- salt and freshly ground pepper, to taste
- 6 handfuls baby spinach
- ¼ cup roasted and unsalted almonds, chopped
- Dressing:
- ½ cup cottage cheese
- ½ cup plain yogurt
- 1-2 Tblsp Dijon mustard
- 2 Tblsp Red wine vinegar
- Juice of ½ lemon
- ½ cup cilantro
- salt and freshly ground pepper
- Combine the first 6 ingredients in a Gladware container, season to taste with salt and freshly ground black pepper and refrigerate.
- Combine the dressing ingredients and blend with an immersion blender or in a blender. Season to taste with salt and pepper.
- In a salad bowl combine the spinach, top with the bean and wheatberry mixture and toss with the dressing.
- Top with the chopped almonds and freshly ground black pepper. Toss and enjoy.
Recipe by Culinary Thymes at https://www.culinarythymes.com/get-into-that-bikini-for-spring-break-salad/
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