Salads

Between Seasons Spinach Cranberry Salad with Toasted Sesame Vinaigrette

8-10 cups spinach
1 pack asparagus ( cut into ribbons )
1/2 cup cranberries
2 tablespoons shallots or onions ( minced )
1 avocado ( sliced )
2 tablespoons hemp seeds ( optional )
¼ cup almonds ( toasted and slivered Notes )
Salad dressing
1/4 cup extra-virgin olive
¼ cup lemon juice
2 tablespoons honey or agave syrup
1 tablespoon Dijon mustard
2 teaspoons nutritional yeast
½ teaspoon garlic ( about 1 clove )
Salt ( to taste )
2 tablespoons toasted sesame seeds ( Notes )
2 tablespoons poppy seeds ( optional )

Make the salad dressing: In a small blender or hand blender, blend together the olive oil, lemon juice, honey, dijon, nutritional yeast, garlic, and salt until smooth. Stir in the sesame seeds and optional...
See the full directions on my site

Nutritions

Calories
167

Sodium
95mg
3% DV

Fat
11g
18% DV

Protein
3g
7% DV

Carbs
12g
4% DV

Fiber
3g
14% DV